Lemon curd

Rachel Allens delicious lemon curd can be used in tarts, cakes or even on toast
By Rachel Allen
Lemon curd
  • Rating:
  • Serves: makes 250ml
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: medium


  • 75 g butter
  • 150 g caster sugar
  • 3 lemons, finely grated zest and juice only
  • 2 eggs
  • 1 egg yolk


1. Put the butter, sugar, lemon zest and juice in a saucepan and heat very gently until the butter is melted.

2. Put the eggs and egg yolk in a bowl and beat thoroughly.

3. Pour the beaten eggs into the melted butter mixture and stir carefully over a low heat until the mixture has thickened and will coat the back of a spoon. (If the heat is too high the mixture will scramble. If it does, quickly push it through a sieve.)

4. Remove the pan from the heat and pour the curd into a bowl or into a sterilised jar.

Adapted from Rachel Allen, Bake (Collins)

Rate This Recipe