Go Back Email Link
–+ servings
A delicious spoonful of tangy and creamy lemon curd made using our foolproof lemon curd recipe

Foolproof lemon curd and 3 other curd butters

This foolproof recipe guarantees delicious, tangy and creamy lemon curd from only 4 ingredients. You've got no excuse not to make homemade lemon curd now!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Cuisine English/American
Servings 2 jars

Equipment

Ingredients
  

Lemon curd

  • ⅔ cup caster sugar
  • ½ cup lemon juice
  • 1 tbsp finely-grated lemon rind
  • 4 egg yolks
  • 85 g butter

Passionfruit butter

  • 4 egg yolks lightly beaten, strained
  • 85 g unsalted butter chopped
  • ⅔ cup caster sugar
  • ¼ cup lemon juice
  • ½ cup passionfruit pulp

Lime butter

  • 4 egg yolks lightly beaten, strained
  • 100 g unsalted butter chopped
  • 1 cup caster sugar
  • ½ cup lime juice
  • ¼ cup lemon juice
  • 1 tbsp lemon rind finely grated

Blood orange butter

  • 4 egg yolks lightly beaten, strained
  • 85 g unsalted butter chopped
  • ⅔ cup caster sugar
  • ½ cup blood orange juice
  • 1 tbsp blood orange rind finely grated

Instructions
 

For the lemon curd

  • Pour the sugar into a bowl and add the lemon rind (you will need teh rind of about 2 lemons). Usinging your fingers, gently rub the lemon rind into the butter until the sugar is pale yellow in colour and smells like lemon candy. Pour the lemon sugar into the bowl of the double broiler.
  • Juice the lemons (about 3) and sieve the lemon juice to remove any pips or fruit flesh. Add the juice to the bowl of the double broiler.
  • Separate the eggs. Whisk the egg yolks then pass through a fine-meshed sieve to remove any unwanted bits of egg. Pour the egg yolks into the double broiler.
  • Warm the egg, lemon and sugar mixture in your double broiler over medium-low heat, whisking constantly. Keep stiring until the mixture thickens so that you can briefly see whisk marks in the mixture. It will also coat the back of a spoon at this stage.
  • Remove the mixture from the heat and immediately stir in the butter, stiring until well combined.
  • Pour into hot, sterilised jars and seal.

For passionfruit butter

  • Follow as per the lemon butter and combine the ingredients except the butter in a double broiler. Stir until the mixture thickly coats the back of a wooden spoon.
  • Remove fro the heat and stir in the butter.
  • Pour into hot, sterilised jars. Seal.

For the lime butter

  • Combine the ingredients exept the rind and butter in a double broiler. Cook as per the lemon curd. Stir in the rind and butter and pour into hot, sterilised jars.

For the blood orange butter

  • Combine the ingredients exept the butter in a double broiler. Cook as per the lemon curd. Stir in the butter before pouring into sterilised jars.

Notes

If you are using unsalted butter, add a pinch of salt to the lemon, sugar and egg yolk mixture before cooking.
These curds will keep for up to 4 weeks in the refrigerator in a sealed container or jar. 

Nutrition

Calories: 2751.81kcalCarbohydrates: 342.73gProtein: 27.9gFat: 150.02gSaturated Fat: 84.01gTrans Fat: 4.43gCholesterol: 1857.32mgSodium: 151.61mgPotassium: 794.47mgFiber: 7.83gSugar: 318.53gVitamin A: 6447.91IUVitamin C: 125.89mgCalcium: 312.59mgIron: 5.44mg
Keyword foolproof lemon curd recipe, tangy lemon butter
Have you tried this recipe?Let us know how it was!