Jams, Jellies & Preserves

Lemon Curd


  • 4 lemons - juice of 4, zest of 3
  • 175g/ ¾ cup caster sugar
  • 3 eggs, whisked
  • 125g/ ½ cup unsalted butter, cubed


Place the eggs, sugar, lemon juice and zest into a heatproof bowl and stir well then add the butter.

Set the bowl over a saucepan with an inch of simmering water. It is important to make sure the bowl does not touch the water.

Stir the mixture until the butter melts and then use a whisk to continually stir the mixture while it cooks for about 8 minutes or until it is thick enough to hold marks from the whisk.

Pour the lemon curd into sterilised Kilner® jars and keep in the fridge for up to 2 weeks. Visit our how to page for information on sterilising jam jars.

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