Lemon curd always reminds me of the kind of breakfast you’d get at a cozy B&B where everything smells like toast and something citrusy is bubbling away in a tiny pot. It’s bright, silky, and just the right kind of indulgent — rich, but not cloying. Like sunshine you can spread on toast.
The first time I made lemon curd from scratch, I was convinced I’d ruin it. I hovered over the pan like it might explode. But it didn’t. It thickened, turned glossy, and the smell alone was enough to lift my entire mood. This Hairy Bikers version is spot-on: simple ingredients, a touch of technique, and a reward that tastes like a citrus cloud.
Why You’ll Love It
- Zingy and buttery — bright lemon meets mellow richness. Perfect balance.
- Ridiculously versatile — spread it, swirl it, dollop it on everything.
- Surprisingly easy — just don’t stop stirring and you’re golden.
- Stores beautifully — makes breakfast better all week long.
- Feels fancy but isn’t — homemade curd just sounds impressive.
- Gorgeous gift idea — spoon it into jars, tie a ribbon, and look like a pro.
Ingredients
- ¾ cup fresh lemon juice (about 3–4 lemons)
- ¾ cup white sugar
- ½ cup unsalted butter, cut into cubes
- 3 large eggs
- 1 tbsp grated lemon zest (zest before you juice — trust me)
How to Make It
Start with lemon, sugar, and a low flame:
In a medium saucepan, combine the lemon juice and sugar. Heat it gently over low heat — just enough to dissolve the sugar, not to bring it to a boil. You want sweet lemony syrup, not caramel.
Melt in the butter:
Add your cubed butter and stir until it disappears into the lemony mix. The smell at this stage? Unbelievable.
Beat the eggs — then the moment of truth:
In a bowl, whisk the eggs until smooth. Slowly (like slowly) pour the warm lemon-butter mix into the eggs, whisking constantly. This tempers the eggs so they don’t scramble. Once combined, pour the whole lot back into the saucepan.
Stir like your life depends on it:
Keep the pan on low heat and stir. Constantly. Don’t wander off — no laundry, no scrolling. Just stir. In about 8–10 minutes, it’ll thicken up and coat the back of a spoon. You’ll feel the change — it gets heavier on the whisk.
Add zest, then strain:
Once thick, stir in the lemon zest for that punch of freshness. Then pour the curd through a fine mesh sieve into a clean bowl. This step is annoying but worth it — it catches any eggy bits or zest clumps.
Cool it down and jar it up:
Let it cool slightly, then spoon into clean jars. It’ll thicken more as it chills in the fridge. Try not to eat it all before it sets.
Common Mistakes and How to Dodge Them
My curd scrambled — what happened?
You probably added the eggs too fast or cooked on too high a heat. Next time, temper the eggs slowly and stick to low heat. No rushing.
It’s not thickening!
Be patient. Keep stirring gently over low heat. If it’s still thin after 15 minutes, your heat might be too low — nudge it up a smidge.
Too sweet or too sour?
Taste it before it sets. You can add a squeeze more juice or a spoonful more sugar if needed. Everyone’s lemons are a little different.
Can I skip straining?
You can, but the texture won’t be as smooth. If you’re a perfectionist (or gifting it), don’t skip it.
Storage and Reheating
Fridge:
Keep in sealed jars or containers in the fridge for up to 2–3 weeks. Stir before using if it separates a bit.
Freezer:
Yes, lemon curd freezes well. Leave room in the jar for expansion. Thaw overnight in the fridge.
To reheat:
- Microwave: 50% power, 20-second bursts, stir in between.
- Stovetop: Low and slow, stirring constantly — just warm, not hot.
Frequently Asked Questions
Can I use bottled lemon juice?
If you must — yes. But fresh gives it that zingy, floral edge bottled can’t quite match.
Is lemon curd the same as lemon jam?
Nope. Lemon curd is creamy and rich with eggs and butter. Jam is usually just fruit, sugar, and pectin.
Can I make it vegan?
You can try — sub eggs with cornstarch slurry and use vegan butter. Won’t be quite the same, but still tasty.
What can I serve it with?
Toast, pancakes, scones, tarts, yogurt, cheesecakes… or just straight off a spoon at midnight. No judgment.
Nutrition Facts (Per Serving):
- Calories: 197 kcal
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 142mg
- Sodium: 87mg
- Carbs: 21g
- Sugar: 20g
- Protein: 2g
- Fiber: 1g
More Hairy Bikers Recipe:
Hairy Bikers Lemon Curd
Description
Zesty, silky, and perfectly tangy, this lemon curd is pure sunshine in a jar — perfect for toast, tarts, and licking off the spoon.
Ingredients
Instructions
- Heat lemon juice and sugar over low heat to dissolve.
- Stir in butter until melted and combined.
- Whisk eggs in a bowl, then slowly add warm lemon mixture, whisking constantly.
- Return mixture to pan and cook on low, stirring constantly, until thickened (about 10 mins).
- Stir in zest, then strain into a clean bowl.
- Cool slightly, transfer to jars, and refrigerate until set.
Notes
- Don’t let it boil — low heat is key.
- Always strain for silky smoothness.
- Zest before juicing the lemons — easier that way.
- Store in clean jars and label with the date if gifting.