HOW TO MAKE LEMON CURD and the Science Behind It 1

Today I will show you how to make delicious homemade Lemon curd and explain a little of the science that is involved.
Stay to the end as I make something extra too…….

Lemon Curd

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How to make Lemon Curd
Prep Time: 5 minutes
Cook Time: 5 Minutes
Cook Temperature: 170C-180C /325F -350F


For the Lemon Curd

  • 140g / 2/3 cup of Superfine Sugar
  • 4 Egg Yolks
  • 2 Lemons, Juice and Zest – you want about 100ml / 3.5 oz of Juice
  • 60g / 2oz of Soft Butter

For the Strawberry / Blueberry Curd

  • 140g / 2/3 cup of Superfine Sugar
  • 4 Egg Yolks
  • 100g / 3.5oz of Frozen / Fresh Strawberries or Blueberries
  • 60g / 2oz of Soft Butter

For  products we use in this video visit Here

Watch the full Video Tutorial


  1. In a large bowl beat together the sugar and the egg yolks. Add the lemon juice and zest and finally add the soft butter.
    Place the bowl over a pan with boiling water to make a double boiler. Heat the mixture stirring all the time until it starts to thicken. This should take about 5 minutes. If you have a candy thermometer you need to let the mixture reach a temperature of at least 170C / 325F but no higher than 180C / 350F to achieve the correct consistency for curd.
  2. Once the curd has thickened remove the bowl from the double boiler and pour the curd into a sterilised jar. Place the lid on immediately as this will create a vacuum seal and allow the curd to be stored in the pantry. Once you open the jar it is best stored in the fridge.
  3. To make the strawberry or blueberry curd the method is the same as for the lemon just replacing the lemon juice with the blended strawberries or blueberries. If you want a really smooth curd then I suggest you strain the curd through a sieve as you pour it into the jar as this will remove any bits of fruit. I like the texture with the ‘bits’ in so I don’t always strain my curds.

Fruit Curds

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