LEMon Curd

Lemon Curd is a smooth and silky fruit curd. Absolutely Zingy and Tart. It is a lip smacking dessert spread that we absolutely love it at home. Lemon curd 1.jpg  

Lemon curd 9

What is a Fruit Curd?

Fruit curd is a dessert spread made using citrus fruit like lemon, orange, berries, passion fruit etc. It is a simple and basic spread made using 4 ingredients.

As an alternative to jam, fruit curd was served with scones and bread with afternoon tea in England. But it is widely used now a days in various desserts. With meringues, in pavalova, to layer cakes, in ice creams and many more.

Check out  Lemon Curd Cookies or Lemon Curd Tartelletes

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4 (3/4 cup) – Lemons (keep the zest and juice seperately)

200gms ( 1 cup )- Granulated sugar

100gms (2/3 cup) – Usalted butter, cut into cubes

3  Eggs – full egg, white and yolk

 1 – Egg yolk (yolk of one egg)



Put the lemon zest and juice, the sugar and the butter into a heatproof bowl.

Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl.

Stir the mixture occasionally  until all of the butter has melted.

Lightly whisk the eggs and egg yolk and stir them into the lemon mixture.

Whisk until all of the ingredients are well combined. Make sure the egg doesn’t curdle.

Then cook for 10 minutes, stirring continuously until the mixture is creamy and thick enough to coat the back of a spoon.

Make sure there are no lumps and the curd is smooth and silky. 

Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, transfer the lemon curd into an airtight container.

Keep it refrigerated until ready to use.

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. in case there are lumps in the curd pass it through a seive before it cools.

. The curd thickens as it cools down so stop cooking when it still in a pouring consistency.


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32 thoughts on “LEMon Curd

  1. 4 nos – Lemons, zest and juice seperately.
    3 nos – Eggs……
    Can you please tell me what the “nos” means?
    Also the weight in grams that equal 1 cup?

  2. This is very pretty but the type is so tiny I can hardly read it but the real question is–is there a way to print it easily. With many blogs there is a print button that will condense it down to just the text. Would love to make these but I have to be able to get it to the kitchen easily and do so. BTW, just love your pretty pictures!

  3. I do not understand the measurements. I KNOW that No. usually is abbreviation for Number. But when recipe reads 1 Nos. egg yolk????
    or 3 Nos. eggs?
    First of all, do you not just use egg yolk for curd? I was under impression that the egg white was not used. I’ve seen these measurements and have NO IDEA what they mean. This recipe sounds so good, but don’t dare try til I know what the true measurements are. I can get recipe for curd elsewhere, but would truly like to understand what this recipe is talking about for future reference….I live in USA if that helps.
    Thank you to whoever is able to help.

    1. I also live in the U.S. Although I would never expect the world to use my measurements, I tried converting these and the results were a guessing game. I will have to look elsewhere for a similar recipe on the Internet.

  4. Dear Madhuri,

    Thank you so much for this recipe! I have been thinking of trying lemon curd for a while now but have been apprehensive about 2 things – that it might be too eggy and also that the size of the lemons never seemed right (since all the recipes I found were from outside India)

    I was so happy to stumble onto your recipe and the curd came out just great!!

    Thank you once again!!


  5. I’m still confused about measurements. When you say 4 nos. lemons….does that mean you are using juice of FOUR (4) lemons? Problem there is some lemons give more juice than others…so what would be the measurement of the lemon juice? e.g., four tablespoons? 1/4 cup? 1/2 cup?
    I’ve just juiced lemons for making salad dressing…from one LARGE lemon I got quite a lot of juice. from another, which was not much smaller than the first, I got hardly any juice.
    I’m used to recipes telling me how much of the juice – whether it be measured by cups, grams, ml, whatever. I have charts, so can convert gms or mls to U.S. measurements (cups, tablespoons, teaspoons, etc)
    But I know this can be “fussy”, but don’t want to waste ingredients because I have TOO MUCH or TOO LITTLE.
    So if anyone in U.S. or even England has used this, can you please help with figuring out how much of each ingredient to use. Eggs quite different – so 4 eggs plus one yolk or 3 eggs plus one – easy enough to figure out.

    I am grateful for any help you may give. Since we havec lemons and limes in abundance right now (and through most of the year! ) I’d really like to be able to use them. Not long ago I used limes and made lime bars (instead of lemon bars, of course). and they were scrumptious! Neighbors with whom I shared also liked them very much!

  6. Oh my gosh! I have just made this fabulous lemon curd! It was so easy! What a blessing this recipe is! Lemon is one of mine and my family’s most favourite flavours! My daughter in laws baby shower is in 2 days and I am making the lemon curd thumbprint cookies (along with many other goodies) but I am certain they will be a Huge Hit! Thank you so very much!
    By the way….. For anyone who is wondering about conversions for the measurements, I use 2/3 cup of the butter and 1 1/3 cup of ganulated sugar. The juice of 4 lemons came to about 3/4 cup.
    Hope it blesses you as it has me! Thank you Madhuri 😊💝

  7. Oh my goodness… thankyou for the generous share… if I have any problems I will no doubt find a solution using the same method that found this delightful receipe . Or perhaps I can bet my husband that he can’t find a solution lol

  8. I don’t understand the problem with the measurements! I live in the USA and it’s pretty clear to me! Making it now, seems to be fine! Thank you very much for this recipe!

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