Super Zingy Lemon Curd

I’m famous for my Lemon Sponge cakes but what makes them super special is my very own Super Zingy Lemon Curd.


Zest and Juice of 6 Lemons
120g Butter
450g Caster Sugar
4 Eggs
Makes 1litre of Lemon Curd.

Step one is to zest all 6 lemons, so I’ll meet you for the next step in half an hour!  You need a coarse style grater for the zest.  Next, juice all 6 lemons.

It’s important to do it in this order so that once you have grated a knuckle or two in the zesting stage you can follow it up by getting the sting from the lemon juice too!

Put the zest and the juice into a thick based pan along with the butter and the sugar.

Break the eggs into a large jug and beat well.  Keep to one side.

Whoop Whoop – The Pink Whisk makes an appearance!
The first of many!

Place the pan over a medium heat and allow the butter to melt and sugar to dissolve.

Once this has happened add the mixture little by little to the jug of eggs, whisking well after each addition.
Once both mixtures have been fully incorporated pour back into the pan and return to the heat.

Stir frequently as the lemon curd heats.  Over a medium heat it should take about four mins to begin to boil.  Bubble for a further three minutes to thicken.

Take from the heat and pour into ready prepared kilner or jam jars.

Allow to cool at room temperature before storing in the fridge.

Kept in the fridge the Lemon Curd will last up to three months, but I guarantee you’ll be needing to make some more far sooner than this!

This batch are for my boys school teachers, I like to give them ‘different’ gifts thinking they must get inundated with the usual chocs, candles and plants!  So whether they like them or not from me it’s something handmade!

A little trip to Hobbycraft found me this little lot, which I just couldn’t leave behind (especially the teeny tiny buttons)

I love you buttons x

And turned them into these…

Beautiful – Super Zingy Lemon Curd
Ruth Clemens Baker
Ruth Clemens, Baker Extraordinaire

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98 Responses to Super Zingy Lemon Curd

  1. clare caine says:

    Fabulous recipe, so easy and delicous, much better than the bought stuff, thank you X

  2. Anne says:

    I love the cute jars. I will be trying this recipe but I'm pregnant just now and can't eat raw or not fully cooked eggs. I so want to make the bread and spread the curd over it. I have made plum jam this week so that may do until baby arrives and I can eat normally again.

  3. Pixiedust says:

    I make lemon curd all the time, but do mine ban marie style. I might give your way a go next time looks like it will be quicker. I'm with you on the grated knuckles and lemon juice, its a killer. Love how you've decorated the jars great idea for Xmas pressies. xxx

  4. Home Office Mum says:

    So happy that the BBC posted your blog on the show. I will be an avid follower. I love baking but am apparently rubbish in comparison to you lot. I will now attempt lemon curd

  5. Traceyr says:

    mmm looks delicious – I thought you should have won the Great British Bake Off your signature mini cakes looked superb!. 🙂

  6. Kristinap says:

    beautiful Im sure this will become a family favourite

  7. Anonymous says:

    Can't wait to have a go at the Lemon Curd – or as my daughter called it Lemon Turd (slip of the tongue)!!! Such a lovely blog, bound to be a regular follower – all the best to you and yours – PS: think you should publish your own baking book!!!!!!! xx

  8. Anonymous says:

    You should definitely write a baking book, I would love to add your recipes to my bookshelf! Will be making some lemon curd this weekend, can't wait :oD Really shocked to hear that some people thought you came off as arrogant on the show, you didn't at all, I think you appeared really graceful in the face of such a competitive situation. And I'm always right so there! Keep the recipes coming! xx

  9. Jo says:

    All this home-baking can be expensive! I found Kilner-style jars the same size as these for the amazing price of 89p each in Ikea. I was a little nervous that they might not survive the oven-sterilisation process but they worked fine and I have made two lots of jam (bramble and elderberry) with them. Some of them were used twice 🙂

  10. Kirstan says:

    I have just made some of this and am amazed how simple it is and it tastes FABULOUS – thankyou for sharing with us

  11. Bunty says:

    So excited about finding this recipe. I think it will make my lemon meringue ice-cream even more special!

  12. kayl says:

    I am making this this weekend for my sister as a thank you for having me stay with her. Loved you on the great british bake off and was rooting for you to win from the start. I'm with the others, we want a Ruth baking book!!

  13. Pam Fisher says:

    Loving the blog have had great fun reading your recipes now looking forward to trying some.:)

  14. Cup cake girl says:

    Hi Ruth, really feel you should have won, I felt male judge a bit dominant with opinions, think you are a natural ! I have recently bought a kedwood chef and have started baking again after years, loving it. I made the flourless choc cake…. Sublime, keep up the good work

  15. Marsha says:

    Please bring out a book! I was completely shocked when you didn't win – you were consistently fabulous throughout the show (and highly innovative). I'm off to buy the ingredients to make your lovely scones)

  16. Anonymous says:

    Asda have packs of 3 Kilner style jars for just £2.50 – bargain !!

  17. Aileen says:

    Good to see the 'link' to your blog at the end of TGBBO. really loved the series.Love to try new recipes, and made me want to get in the Kitchen….BUT, halfway through the Series, fell in my Garden (two days before planned holiday)badly injured hand/arm, so no kitchen activities for me just now.Just managing to type with one finger of left hand (I am right handed)
    All the best for the future

  18. Jan says:

    I agree, please bring out a book, as I think
    your recipes are great

  19. sharon says:

    I made the lemon curd too its fantastic,and soo proud of it it's going to take pride of place in my daughter's 1st harvest festival basket!!!with my daughters home made labels looks and tastes Great!!

  20. Anonymous says:

    This recipe was so easy, thank you for posting it. Everyone loved the result, I think it's something I will have to make on a regular basis now!

  21. Anonymous says:

    Just made this Lovely Zingy Lemon Curd. Very Nice. Thank you so much for the recipe.

  22. rose says:

    easy peasy lemon squesy. lovely recipe just doubled it up and made loads, mmm cant wait. well done ruth thought you were fantastic xx keep up the good work xx

  23. Tori says:

    Hey Ruth,

    What size jars do you use and where do you buy them from?


  24. bears footprints says:

    Hi Ruth
    im new to all this blogging but i really do love the recipes that you have, i definately woud like to try your lemon curd, sounds so easy and as i have chickens iam always looking for new things to do with all the eggs im getting.
    I would just like to know how long do you put the jars into the oven for and what temperature, and also do you put paper on the tops like jams.

  25. Anonymous says:

    I used douwe egberts coffee jars, they're great storage jars to keep once used….look just as good. Can anyone help though, mine didn't seem to thicken that quickly and I wasn't sure how thick it should get in the pan. Should it be a gentle bubble or a high heat, and should it be left alone or stirred whilst bubbling. Once cooled it did thicken though and tasted yummy, I could eat it by the spoonfull.

  26. Ruth says:

    Lots of jars questions! This makes one litre of curd so I tend just to put it all in a one litre kilner jar. I don't buy jam jars but reuse odds and ends of jars that I reuse by washing out and sterilising.

    To sterilise jars and lids you can wash them in the dishwasher on the top rack then when you're ready to jar up, open the dishwasher and use them straight out of there hot.

    To sterilise in the oven put the jars and lids upside down into a cold oven, then bring the oven to 130c/250F/GM1 once the heat has been reached 'bake' until you're ready to jar up. Careful they will be hot hot hot!

    I don't use wax and paper tops but you can if you prefer.

  27. bears footprints says:

    Thankyou for your answers i will let you know how i get on.

  28. bears footprints says:

    This afternoon i made you zingy lemon curd and wow its soooooooooo lovely, my children can't wait for me to make something with it. Thankyou again for your advise and happy baking.

  29. mouseico says:

    DELICIOUS lemon curd recipe! My three year old and I ended up eating a lot of this straight from the pan. Will def make for Christmas presents this year.

  30. happy farmer says:

    My daughter and I made this yesterday….what a fab recipe! Thank you Ruth, for this, and a brill website. Off to make the ginger cake tomorrow 🙂

  31. Moo says:

    Hi Ruth, love the lemon curd recipe…made some at the weekend but how long does it last? Can I freeze it and re-use it? Thanks.

  32. Ruth says:

    Moo – the lemon curd freezes just fine. Will keep two months in the fridge. x

  33. Anonymous says:

    I love making lemon curd- I often use half lemons and half limes which tastes really nice. When I make lemon curd all ingredients go into the pan at the same time and then I have to strain it to get rid of the little eggy lumps, so I'll have to try it this way and hopefully eliminate that messy process!

  34. Leah says:

    Hi Ruth,

    I am in love with this site. Im just starting out on the baking front but made this with your lemon cake on the BBC website.

    Absolutely amazing!!!

    I think my husband has just fallen in love with me all over again hahahaha

    Thank you so much for all these wonderful recipes, keep up the good work


  35. julie says:

    could you use this recipe for orange curd?
    im thinking maybe you would only need 4 oranges?
    but the rest be the same?
    already getting ingredients for lemon curd
    cant wait!!

  36. julie says:

    just wanted to tell you all
    i also made this lovely lemon curd today
    beautiful full of flavour,
    already have my orders for the next batch!!
    thanks Ruth x

  37. Peter Rabbit says:

    oooh that looks lovely, im not keen on jam but i love lemon curd, i might have a go at that and the good thing is you can make it all the year round!
    makes a lovely pudding just mixed with greek yoghurt.

  38. Angela says:

    In reply to Julie, I also wanted to make some orange curd and was thinking the same as you regarding the amount of oranges……did you try it, did it work??

  39. Ruth says:

    Angela & Julie – I would use the zest and juice of 4 oranges, the rest of the recipe the same x

  40. julie says:

    thank you ruth!x
    angela will let you know when ive made
    some only everyone seems to want more lemon curd???
    i need jars!!!!!!!!!!!!!!!!!!!

  41. Elaine says:

    We've just used this recipe to make lime curd; it's delicious!!!!!! x

  42. celia says:

    Love the site well done Ruth am off to try the lemon curd!! x

  43. pauline says:

    just about to try the lemon curd with the hope of selling some at the WI – do unopened jars need to be stored in the fridge?

  44. lisa says:

    Silly question, but is this ok for pregnant ladies?! The eggs are heated through yeah?

  45. Ruth says:

    Pauline – yes I prefer to keep jars in the fridge.
    Lisa – yes the eggs are fully cooked but some pregnant ladies prefer to steer clear on the just in case. I can't say I was ever over careful but it's personal preference xx

  46. Anonymous says:

    Thanks Ruth. This recipe is amazing! Just made it for the 3rd time.

  47. aimee hughes says:

    I think my lemon curd may have went quiet dark in colour and didn't really thicken.
    🙁 good job I tried this early as it's going to be xmas presents. x

  48. Hannah says:

    Only one knuckle grated in the making of my first batch, still one knuckle too many :). Lovely recipe though, thank you!

  49. Kirsty says:

    Amazing!!! It tastes delicious and so quick and easy to do… thats some xmas pressies sorted!
    Thank you for such a great recipe… I love your recipe style too… thumbs up for the website!

  50. Jax says:

    Just made a batch for the first time. Great recipe. I managed to get 3 jam jars (recycled jars I collected) 🙂
    Tastes great.

  51. Sue says:

    I have never attempted this before, but after watching you on the Great British Bake Off, I was delighted that they give out the name of your website. I made the Zesty Lemon Curd today, and I am really proud of myself. It is really lovely.

  52. tracey h says:

    hi ruth i made this and it is gorgeous !
    really easy to make too.
    thank you for the recipe.x

  53. Anonymous says:

    Just made the lemon curd. However I washed the jars in boiling water, was that ok?
    Hope so as have put curd into them

    Mine didn't thicken that much either 🙁

  54. Sarah Smiles says:

    I've just made this recipe! wow! It's AMAZING! We've decided to do a 'Victorian' inspired Christmas this year where we make gifts for everyone instead of buy, and I think lots of people are going to be getting this from me!

    Any other ideas on great things to make as Christmas gifts?

  55. Tina says:

    I just made your Lemon Curd and it is to die for! It is going inside my suprise lemon drizzle muffins… the suprise being the lemon curd…
    Hubby say's "keep bringing on the great recipes" !!! Good luck in 2011 it looks set to be a fantastic year for you, but, don't forget the new recipes…LOL I made all of my christmas pressies this year and used your brandy snap recipe for one of the items in my hampers they went down and storm… Keep up the good work.

  56. Caroline_Encore says:

    Hi Ruth, I've just made your Lemon Curd and it is totally gorgeous. One thing I did to save my knuckles was to use a microplane grater directly over the saucepan. Makes it easier on your wrists as well 🙂

  57. Lorraine says:

    Hi Ruth, I made this and it was fantastic took it down to my mums in sunny Sheringham this weekend and she loved it. My tip I used to buy pampered Chef items and they have a fantastic zester and juicer which I used and it cut the time and stinging down xx

    Keep the recipies coming


  58. Joanna says:

    I made lemon curd for the first time last week and i just can't stop going to the fridge eating it out of the jar. Absolutely gorgeous! Thanks for the recipe.

  59. Anonymous says:

    i take it this is meant to be very bitter/sweet. worried my lemons may have been too big. perhaps it doesn't taste so sweet once in a cake. very easy to make.

  60. Judi says:

    I've just made this for the second time and love the taste (as does my husband!!). However, it isn't thickening very well – any thoughts Ruth on where I'm going wrong? (Eggs too small perhaps??)

  61. Ruth says:

    Hi Julie the eggs could be too small, try adding one extra egg yolk which should help with the thickening x

  62. maria says:

    I used this recipe for lemon curd and Oh my goodness Ruth,thankyou so much! My cake was a hit…everyone had seconds within the first 5 minutes! Thankyou so much for sharing,God bless

  63. Claire says:

    Just wondering, can I use marg instead of butter? I usually substitute Stork baking marg for butter in all cake recipes and it is fine, so wondering if I can do the same for this one.
    PS. also have Stork pastry marg and Co-Op Olive oil marg available too, if you think these would be better! thanks xx

  64. Nikki says:

    Hi Ruth. Am a novice baker with some success and a fair amount of diasters! I only have two of the required tins in the house and wondered if I can do the cakes in two batches, ie do two and then do the third one when the others are done. Either that or could I do it in a “oner” in a deep tin and slice the cake when it’s cooked. 🙂

  65. Dantheman says:

    Ok I can’t seem to make this work, it doesn’t seem to set, I have tried cooking it more, more eggs, less eggs, more butter, less butter ect. Can I over cook it, can I over heat the butter, sugar and lemon juice. I guess I need to understand the chemistry more can anyone help?

  66. Hi Ruth. Loved you on TGBBO! I have made the lovely lemon curd but feel I did not wait long enough for it to thicken. I have put it in jars but wonder if I could take it out and reheat to thicken if sill not happy with it in the morning.x

  67. Nicola Richardson says:

    Easy Peasy and not sure why I haven’t done it before now but I need more for presents ideas I assume the principal is he same if you double the recipe?

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  69. Nicki says:

    So glad my friend recommended I look at your blog. Thanks in particular for the genius curd recipe – it’s my favourite thing and assumed it would be fiddly to make. Just licked the pan clean have a sugar headache but so worth it. As long as it sets I will be using it in cakes, merangue and on toast of course. My only concern is that my batch made about half the amount – all measured correctly but have two ordinary jam jars and a half. Perhaps my lemons were on the small side and larger ones would have made more? Thanks anyway!

  70. lexie says:

    I made this today for a lemon curd and blueberry muffin recipe and it tastes divine! How could someone call it lemon turd (even if they are 3 and it was a trip of the tongue!) I will surely be making this again as it took virtually no time at all, tastes so good and gives you such a satisfying feeling of having made something yourself. Thanks for the recipe!

  71. Joanna says:

    I absolutely adore your lemon curd and i have made in on numerous occasions to fill cupcakes. I would like to use it as a filling for a lemon meringue pie, do i need to add any quantity of gelatine to help it set? thanks for your help 🙂

    Oh, i can’t wait for your book to be released!

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  73. Janet says:

    I’m a bit late to your website *hangs head in shame* but just wanted to say that I’ve made your lemon curd recipe & it was AMAZING. I’ve given some to my brothers family too & they were blown away. Thanks for a great recipe & HUGE congrats on a brilliant website. Going to give the rainbow cake a try soon.

  74. Carolyn says:

    Wow just made this, it tastes spectacular! However I seem to have a number of small white/v pale yellow blobs precipitating out in it – any idea where I went wrong? Thanks for all the inspiration x

  75. Rachel says:

    Do I seal in jars right away or cool first?

  76. Catherine says:

    Amazing thank you! I cannot believe it has taken me so long to find you! This was easy to follow so much appreciated 🙂

  77. Helen Cooke says:

    Oh ny goodness. Just made double quantities of this and it’s sooooo delicious we were fighting over the hot dregs in the pan. I will be giving these jars of heaven away for Christmas if I can bare to part with them! Thanks, Ruth x

  78. Ceri Bee says:

    I love lemon curd and never knew it could be this easy to make, thanks so much, I’ll be giving this a go and using it for my signature lemon curd cupcakes, it’s got to be better than shop bought curd even with me making it 🙂

  79. Claire says:

    I want to make this but are the eggs large or medium? Can I also say I love all your recipes and they never faill me… hope I haven’t just jinxed myself 🙂

  80. Corinne Sherman says:

    OMG!!Just made your zingy lemon curd and it is delicious! Tried it on first hot cross bun of the year – yummy!! I am a teacher and if my students brought me in homemade products I would be very happy 😀

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  82. Bernadette says:

    Just made this lemon curd yesterday and its gorgeous. I love lemon curd and thought I would try it, it’s so easy and much nicer than shop bought. I won’t be buying it ever again. I didn’t think it was going to set because it didn’t seem thick enough but it did and its yummy. Thanks x

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  84. Toni says:

    I love lemon curd, but hate shop bought, have just made this and am waiting for it to cool. I am going to use it as a filling in my lemon meringue cupcakes.
    Thanks for recipe x

  85. Lisa says:

    Can I use this lemon curd to put in pastry cases for tarts? If so do I just pour it into the cases or does it go in the oven? Thanks

    • Yes absolutely, it can be put into baked tart cases whilst hot in which case it doesn’t need to go in the oven but equally if you spoon it into raw pastry cases it’s happy to be baked int he oven x

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