Our unbeatable lemon curd recipe only takes 10 minutes
Master this lemon curd recipe and unlock a delicious topping for toast, scones and pancakes or a dreamy filling for tarts and sponge cake.
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Cooking tools:
- Fine-mesh sieve
- Microplane
- Citrus press
- Mason jar
- Double boiler
- Wooden spoon
- Whisk
- Mixing bowl
- Saucepan
- Stove
Ingredients
- 6 egg yolks
- 1 cup (220g) caster (superfine) sugar
- 80 grams (2½ ounces) unsalted butter, chopped coarsely
- 1 tablespoon finely grated lemon rind
- 2/3 cup (180ml) lemon juice
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