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This recipe is classed as intermediate

Rating 3.08 / 5 (101 votes)

Prep time:
10 min
Cook time:
15 min
makes 250ml

Rachel Allen’s delicious lemon curd can be used in tarts, cakes – or even on toast


1. Put the butter, sugar, lemon zest and juice in a saucepan and heat very gently until the butter is melted.

2. Put the eggs and egg yolk in a bowl and beat thoroughly.

3. Pour the beaten eggs into the melted butter mixture and stir carefully over a low heat until the mixture has thickened and will coat the back of a spoon. (If the heat is too high the mixture will scramble. If it does, quickly push it through a sieve.)

4. Remove the pan from the heat and pour the curd into a bowl or into a sterilised jar.

Adapted from Rachel Allen, Bake (Collins)


  • 75 g butter
  • 150 g caster sugar
  • 3 lemons, finely grated zest and juice only
  • 2 eggs
  • 1 egg yolk

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Latest Comment


really quick and easy to make. tastes delicious!!! will definitely be making again!!!

yvonneM26351 yvonneM26351  Posted 16 Aug 2009 5:51 PM