Lemon, Lime & Orange Curd Citrus Recipes!

Lemon, Lime & Orange Curd Citrus Recipes!

We love lemon curd, especially a good homemade lemon curd recipe! You can swirl it into some Greek yoghurt for a rich, simple dessert, or spread on toast at tea time, dollop over meringue for a wicked dessert, or sandwich with buttercream inside a freshly baked Victoria sponge cake for afternoon tea.

Easy as it is to make, there remains a small risk of overcooking the eggs. If you have a very heavy saucepan and a steely disposition, you can whisk the ingredients together over a low heat without fear of accidentally making scrambled eggs! But if you have time and you would rather not take the risk, mix the ingredients in a heatproof bowl suspended over a pan of simmering water, or a double boiler if you have one.

This recipe yields 3 jars of lemon curd which must be stored in the fridge.

three curd jars

Preparation time: 10 minutes

Cooking time: 20 minutes

Presentation time: 25 minutes



Heavy based saucepan

(Or heat-proof mixing bowl used with a large saucepan)


Cook’s measure

Tala hexagonal preserve jars

Tala fine grater




5 lemons

125g butter

250g caster sugar

5 free-range eggs


  • Zest three of the lemons and place the zest with the sugar in the saucepan or mixing bowl if you are using a Bain Marie
  • Juice all of the lemons and whisk in the egg, then whisk into the sugar and zest in the saucepan or bowl.
  • Chop the butter roughly and tip the pieces into the mixture. Turn on a very low heat and whisk as the butter melts.
  • If you are using the saucepan method, you'll need to be on standby, whisking smoothly and keeping a sharp look out for any tell-tale strands of white that indicate that the eggs are getting too hot. (If you spot any, turn off the heat immediately.)
  • After a few minutes you will notice that the mixture will start to thicken. Now is the best time to check the curd is sweet enough – add a little sugar at this stage if you feel it needs it. 
  • Once the curd reaches the consistency of custard, it is ready, so turn off the heat. Pour carefully into jars, label, cover with pretty fabric and tie with ribbon.



For orange curd:

Add an extra egg for every fruit you use, reduce the sugar to taste (taste the mixture just after the thickened stage) and add a couple of drops of orange extract if you feel you need a little more 'punch'

For lime curd:

The recipe stays exactly the same; just use 2 limes for each lemon

For more citrus recipes and guides, pick from our selection below!

Tala Citrus Juicer Guide                                         

citrus juicer guide tala

Lemon Curd Cupcakes

lemon curd cupcakes

Moist Lemon Sponge Recipe

moist lemon sponge recipe

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