I used this lemon curd as a filling for yesterday’s coconut oil sponge recipe it was full of lemony flavour and just sweet enough, but not too sweet.

I have been using the remainders from the cake on almost everything: toast, scones, biscuits. It tastes just as good as smothered over a victoria sponge!

Lemon Curd Scone

Lemon Curd Scone

I have to admit up until I made this last week I had never even tasted lemon curd before. To be honest the word curd, just doesn’t sound that appetising. Thankfully I was dead wrong and now I feel like I have to make up for lost time!!

Lemon Curd Recipe

  • the juice of 4 lemons
  • the rind of 2 lemons (half the ones above), I used the other half to flavour the coconut oil sponge I made at the same time
  • 4 eggs
  • 150g of caster sugar
  • 80g of coconut oil or 110g of butter
  • 3/4 tablespoon of cornflour


  1. Lightly whisk the eggs in a medium saucepan.
  2. Add the remaining ingredients and put over a medium heat, for 8 minutes until the sauce thickens. You will need to constantly whisk the mixture as it heats to ensure no lumps.
  3. Once thickened turn down the heat to your lowest sitting, and leave to simmer for a further minute, again constantly whisking. (You’ll get muscles from this one…) Then remove from the heat and allow to cool.
  4. Once cooled you will need to chill it, put it in a bowl and cover with cling-film making sure the cling-film is pressed over the curd, and place it in a fridge for at least 2 hours. I left mine overnight.

This should keep in the fridge for around two weeks, if it lasts that long!