How To Make Lemon Curd That Tastes Like Sunshine

Bright, Tangy & Irresistible. Try Our Small-Batch Lemon Curd Recipe

At Wild Honey, we believe in little luxuries that make breakfast special, like a spoonful of sunshine in the form of homemade lemon curd. Whether slathered on warm toast, dolloped onto pancakes, or folded into yoghurt, this golden delight adds just the right zing to your morning. And the best part? It’s surprisingly easy to make at home!

Here’s our go-to recipe for a luscious, velvety lemon curd that’s balanced with bright citrus and just the right touch of sweetness.

Makes 80 grams

Ingredients:

• 2 egg yolks

• 35g extra fine sugar (adjust to taste - more for a sweeter curd, less if you love a tart bite)

• 40g unsalted butter, cut into small cubes

• Zest of 1 lemon

• Juice of 1 lemon (about 30–35ml)

Watch recipe video here.

Method:

1. Whisk
   In a small heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and zest until well combined.

2. Gently Cook
   Place the bowl over a saucepan of gently simmering water (double boiler style). Whisk continuously until the mixture begins to thicken. This usually takes 6 to 8 minutes. Don’t rush, low and slow is key to avoid scrambling the eggs.

3. Add Butter & Stir
   Once thickened and smooth, remove from heat and immediately stir in the butter cubes until fully melted and silky.

4. Strain (Optional)
   For extra smooth curd, strain through a fine mesh sieve into a clean jar or bowl.

5. Chill & Enjoy
   Let it cool completely, then refrigerate. It will thicken further as it chills. Keeps well for up to two weeks (if it lasts that long!).

Ideas for Serving:

• Swirled through Greek yoghurt and topped with toasted granola

• Spread onto warm croissants or scones

• Layered into mini breakfast parfaits with berries and cream

• Spooned onto pancakes or waffles for a citrusy upgrade

This is the kind of homemade touch that transforms a good breakfast into something truly unforgettable. Just the way we like it.