3 litres

Ready In:


Good For:

Fillings, spreads, pastries, pies etc


  • 10 eggs- beaten thoroughly or whisked 
  • 410ml fresh lemon juice
  • 5 tsp lemon zest
  • 220g caster sugar
  • 1 tsp salt
  • 400g butter- room temperature

Step by Step Instructions

Step 1

Having a stash of lemon curd in your fridge can be an easy ‘go to’ for many a sweet recipe. I use curds on roasted meats, pie fillings, desserts, ice cream, brioche, and my famous  artisan doughnuts. 

Step 2

Follow my 3 key steps for the most incredibly tasty, creamy, tangy curd you’ll ever taste. I only use home-grown lemons as I live in New Zealand and you always know someone with a lemon tree. Why buy shop-bought when you have the chance to use freshly grown?

The lemons used in this recipe are from  Oakura, Taranaki which is halfway up the North Island of NZ on the west coast. Stunning location. 


Step 3

Let’s start by pouring lemon juice, sugar, half the zest, salt and eggs into a medium to large pot over medium heat. The first key step is to cook over medium heat and not high.

Use a wooden spoon and stir continuously until the custard thickens and coats the back of a spoon. The custard doesn’t want to boil. 

Step 4

The next key step is to add the butter while off the heat. Most people add the butter while still cooking but I think this is wrong. Remove the pot from the heat and whisk through the butter a little at a time.

Whisk in all the butter until fully combined. 

Step 5

Once the curd has all the butter mixed in then it’s time to add the rest of the zest. Stir the zest through the curd.

Lots of people cook the zest but I think it’s better to add half the zest after cooking. This is my final key step. 


Step 6

Pour into sterilised jars if stored for more than two weeks otherwise plastic containers, bowls or others will suffice. 

I’d love to see any photos of your creations. If you make this recipe could you share it at #familykitchenwithmark  

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