How to make Lemon Curd | Rosie Makes Jam Recipes

Lemon Curd

Luscious and velvety, nothing beats home-made lemon curd


Caster Sugar
3 oz
75 g
1 each
Salted or unsalted, cut into small cubes
2 oz
50 g
Large free range
2 each

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  1. Place the sugar into a bowl and grate the zest of the lemon onto the sugar
  2. Beat the eggs together in a separate bowl, squeeze the juice of the lemon and add to the eggs, mix thoroughly
  3. Pour the egg mixture through a sieve onto the sugar and zest
  4. Add the butter to the bowl and mix together
  5. Microwave on half power, if possible in short bursts, until mixture thickens. Generally speaking do 1 minute on half power, stir, repeat a couple of times and then go onto 30 sec bursts on half power, stirring in between.
  6. How long it takes to thicken will depend on your microwave, but it is usually no more than 5 minutes total.
  7. You don't want to end up with lemon flavoured scrambled egg so BE PATIENT! The mixture should just coat the back of a spoon when ready - it will thicken as it cools
  8. Use to sandwich a sponge cake, stir through vanilla ice cream - make Eton Mess with lemon curd and banana instead of the strawberries - luscious

How long will it take to make?

Preparation time:
10 mins
Cooking time:
5 mins
Total time:
15 mins

How much?

Will make approx. 3 x 110g/4oz jars

Look after it

Keep refrigerated and use within 6 weeks

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

Lemon Curd looks lovely in our 8oz 212ml Orcio  especially as a gift

Rosie's Preserving School Workshops

Rosie's Preserving School Workhop Recipe - Fresh Lemon Curd

Fresh Lemon Curd