Nigella Lemon Curd Recipe

The smell of lemon curd always takes me back to my nan’s kitchen, with its steamy windows and the ever-present clatter of enamel pots. She used to keep a little jar of lemon curd tucked at the back of the fridge, hidden behind a tub of margarine and a suspiciously old piece of Stilton. On Sundays, she’d pull it out to dollop onto warm scones or swirl through Greek yogurt for a makeshift dessert. This Nigella lemon curd recipe brings all that back – a perfect balance of tartness and buttery silkiness that only fresh lemons can offer. And in true Nigella fashion, it’s indulgent but unfussy — a joy to make and even more of a joy to eat.

Let’s make some kitchen magic.

Ingredients List

• 4 medium eggs
  Helps the curd set — gives that custard-like texture.
• 1 medium egg yolk
  For extra richness and creaminess.
• 4 lemons (juice and zest)
  Fresh only, please — bottled juice just doesn’t sing.
• 140g butter
  Salted or unsalted, honestly — I’ve used both, and it works.
• 250g sugar
  Balances the acidity. You can reduce slightly if you like things sharper.

How to Make It (Instructions)

1. Set up a bain-marie: Fill a saucepan with a couple of inches of water and place a heatproof bowl over it — make sure the bottom doesn’t touch the water. Gently heat it.
2. Melt the butter in the bowl. Stir occasionally. Don’t wander off like I once did and return to find scorched edges!
3. While that melts, whisk together the eggs, extra yolk, sugar, lemon juice, and zest in another bowl until well combined.
4. Once the butter’s melted, pour the egg mixture in, slowly, stirring constantly with a wooden spoon or heatproof spatula.
5. Keep stirring. Seriously, don’t stop. It takes about 10–15 minutes, and it’ll go from runny to thick — like warm custard. You’ll know it’s done when it coats the back of a spoon and a line drawn through it holds.
6. Strain through a sieve if you want it super smooth. I sometimes skip this when I’m in a hurry — the zest doesn’t bother me.
7. Pour into sterilised jars, seal, and let cool. It thickens more as it chills.

Common Mistakes

Why is my lemon curd grainy?
You may have overheated it or stopped stirring — egg curdles fast. Keep the heat low and stay nearby.

Why is it too runny?
It probably didn’t cook long enough. It should coat a spoon before you take it off the heat.

Can I use bottled lemon juice?
You can, but it lacks the punch and oils from zest. Fresh lemons make all the difference.

Why does it taste too sweet or too tart?
Lemons vary. Taste before finishing, and adjust sugar or lemon juice accordingly — I do this nearly every time.

I forgot to sterilise the jars — is it ruined?
Not ruined, but it won’t last as long. Eat it up within a week or so, just to be safe.

Storage Tips

Fridge:
Keep in a sealed jar or container. Lasts up to 2 weeks — though mine never survives more than five days.

Freezer:
Cool completely, pop into a freezer-safe jar (leave headroom), and freeze for up to 3 months. Thaw in the fridge overnight.

What to Serve With It

• Buttermilk scones – classic, soft, and flaky. A Sunday favourite in our house.
• Plain Greek yogurt – the tangy curd cuts through the creaminess beautifully.
• Lemon drizzle cake – swirl some lemon curd through the batter before baking for a little twist.

And if no one’s watching: a spoon, straight from the jar. Bliss.

FAQ Section

Can I make this Nigella lemon curd recipe gluten-free?
Yes, it’s naturally gluten-free — no flour here, just eggs, sugar, lemon, and butter.

Can I double this recipe?
Absolutely. Just use a larger bowl and extend cooking time slightly. Keep stirring — even more important with bigger batches.

Can I use limes instead of lemons?
Yes! Lime curd is gorgeous. Just expect a slightly more floral, sharper taste.

Why do you add an extra yolk?
It enriches the curd, giving it a silkier texture and deeper colour. Totally worth the extra egg.

How long will it keep?
In the fridge: up to 2 weeks. In the freezer: up to 3 months.

Try More Recipes:

• Nigella Fish Pie Recipe
• Nigella Lemon Drizzle Cake
• Nigella Blackberry Jam Recipe
• Nigella Pickled Red Onions