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Homemade Lemon Curd

Lemon curd

My love affair with lemons

Lemon curd is one of those recipes that I have made so many times. It makes a great gift. It is glorious in ice cream, on scones, mini lemon meringue pies, cheesecakes, parfaits, and tarts. When I have some in the fridge, I swirl it through yogurt and have it on pancakes.

Like always I reduced the sugar to 125g instead of 200g, because hey it is already sweet enough.

I truly think that I won’t be able to cook without lemons, I use lemons in smoothies, ice cream, pasta, drinks, and curry dishes. The juice and the zest add so much flavor. I also use lemon to clean my sink with a little bicarbonate soda. It works so well and gets rid of the grime.  I am still longing for a lemon tree in my garden but one day soon I will be able to harvest my own lemons.

There is nothing quite like a jar of lemon curd in the fridge to make you feel domesticated like you have finally made it as a housewife.

Lemon Curd

I have always adored lifestyle pictures of hands holding food, I did not plan to wear this top but while taking videos for IG I realised that I totally matched the curd. My son helped to capture this picture, it took a few tries but I am so happy with this joyous bright picture!

Choose your ingredients wisely

Preferably use organic eggs, lemons, and butter to be able to make the most delicious and healthy lemon curd. There is not much that can go wrong but my best tip will be to use a Bain-Marie or double boiler. Make the curd in a glass bowl sitting over simmering water. That way you won’t end up with curdled eggs.

The hardest part of the process is juicing and zesting the lemon. That could easily take you 20-30 minutes. My advice is to use a Microplane grater. It is an investment but will easily last you more than 15 years. The Microplane graters are great for zesting citrus, grating chocolate, ginger, and garlic. I use mine a few times a week.

The curd will cook for about 20 minutes, once it is thick strain through a sieve (it is optional) and pour into a sterilised jar.

Leave to cool down and keep in the fridge for about two weeks.

Lemon Curd

Recipe ideas

Lemon curd

Lemon Curd

Homemade Lemon Curd

  • Author: Ankie Niesing
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 1.5 cups


A delicious and thick lemon curd that can be used for ice cream, tarts, scones, and pancakes. The list is endless. Or gift a jar to a special friend or family member.


4 Lemons (Juice and Zest)

1/2 Cup Xylitol or sugar

100 g Butter

3 Whole Eggs

1 Egg Yolk


  • Take a medium heatproof bowl and squeeze the lemons, zest the skin, add the sugar and butter.
  • Set the bowl over a pan of gently simmering water. Don’t let the bowl touch the bottom of the pan. Stir the mixture until all the butter has melted.
  • Lightly whisk the eggs and egg yolk, then stir into the heated mixture. (But should not be too hot) Stir and cook for around 10 mins until the mixture coats the back of a spoon.
  • Remove from the heat and put the mixture into sterilised jars and store in the fridge for up to 2 weeks.


Use a Bain-Marie with simmering water-don’t boil.

Don’t let the curd boil, otherwise the eggs will curdle

Add three passionfruits and three lemons for a different flavour combination




Ankie Niesing

Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!

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