Lemon curd

This versatile zesty spread can form the base of an amazing dessert pie or tart, serve as a substitute for jam on afternoon tea scones, or even coat your morning toast.

  • 15 mins preparation
  • 10 mins cooking
  • Makes 180 Millilitre
  • Print


Lemon curd
  • 3 egg yolks
  • 3/4 cup (165g) caster sugar
  • 1 1/2 teaspoon grated lemon rind
  • 1/2 cup (125ml) lemon juice
  • 50 gram butter, chopped
  • ready-made pastry cases
  • fresh berries, for serving


Lemon curd
  • 1
    Place the egg yolks and sugar in a medium saucepan; stir to combine. Add the rind and juice, and cook gently, stirring, for about 8 to 10 minutes over a low heat or until the mixture thickens and coats the back of a spoon.
  • 2
    Remove egg mixture from heat and add butter in pieces, stirring to melt. Refrigerate until just set, about 1 hour. Just before serving, fill pastry cases with lemon curd. Serve topped with fresh berries.