Total Time
Prep 5 mins
Cook 30 mins

Got this recipe from an English friend of mine. This lemon spread is wonderful on scone or toast, and muffins. I have made it for several years as some of my Christmas gifts. I have never deviated from this recipe, and it's so good and rich!

Ingredients Nutrition


  1. Combine sugar and egg yolks in a medium sized pan.
  2. Stir in the lemon juice gradually and cook over a low heat, stirring constantly, until the mixture coats the back of your spoon and registers 168 degrees on a candy thermometer.
  3. Do not let this mixture boil.
  4. Remove mixture from the heat, and wisk until it is slightly cooled.
  5. Stir in the butter and grated lemon zest.
  6. Cool completely and place in jars for yourself and gift giving.


Most Helpful

Oh my is this good!!! I used Myer lemons and reduced the sugar ever so slightly. Thanks for a keeper!

BecR December 29, 2007

Fabulous! I am English and I LOVE lemon curd! Now I tagged this recipe to try a new version as I have my own recipes which I make, and it was great; I did have to cut back on the ingredient quantities quite a lot - there is only so much lemon curd that even I can eat!! I used 3 egg yolks, 2 ozs butter and 1/2 cup of sugar and then used the zest and juice of one small lemon - it all worked out fine! A LOVELY recipe - a litle bit different to how I make mine - but still wonderful! Thanks VERY much! FT:-)

French Tart December 19, 2007

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