Lemon Curd Recipe That Can Be Adapted

I love curd, any flavour, and will have it in yoghurt for breakfast or with crumpets for afternoon tea. This is so easy to make and here I have given you a recipe for lemon curd. You can see from the old photograph below that I have also made this curd using granadilla’s. I have been asked for this recipe twice in the past couple of days which originally in my recipe book, Lavender & Lime.

Lemon Curd
Lemon Curd
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Lemon Curd

Make this with any citrus fruit you need to use up
All Rights Reserved: an original recipe from Lavender and Lime


  • 2 eggs
  • 2 egg yolks
  • 105 g fructose
  • 125 mls strained lemon juice
  • Zest of 2 lemons
  • 125 g butter cubed


  • beat the eggs and egg yolks until frothy
  • gradually beat in the sugar until thick and pale
  • mix in the lemon juice and zest
  • cook in a heavy saucepan over a low heat and stir constantly with a wooden spoon until the mixture thickens and coats the back of the spoon
  • remove from the heat and beat in the butter with the wooden spoon
  • place into a sterilized glass jar and refrigerate


Use unstrained granadilla pulp, strained lime, orange, or grapefruit juice – use the zest from the citrus fruit you choose.
Use within three months of making and within 2 weeks of opening

Click on the links for conversions and notes.

granadilla curd
granadilla curd

Lavender and Lime Signature

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18 thoughts on “Lemon Curd Recipe That Can Be Adapted

  1. Delicious, delicious! I love the tangy taste of it. Never heard of granadillas though. Wiki tells me it’s passion fruit in S.Africa. Is that right? If so, I’m getting on a plane to taste some right away.

  2. I love love curds of all kinds and especially the granadilla one…it is one of my best sellers in my bottled goodies. People go wild for the flavour of it 🙂 xx

    1. If you sterilize your jars properly and seal the jar adequately you can keep it in the fridge for 3 months before opening and a week or two after opening.

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