When Christmas approaches, light and fresh desserts take centre stage. Pavlova, trifle, layered cakes and delicate tarts all shine brighter with a silky, homemade lemon curd.
This recipe is a CakeLabNZ favourite! It’s smooth, balanced, and beautifully citrus-forward, created to enhance desserts rather than overpower them. Whether you’re hosting a festive dinner or preparing components ahead of time, this lemon curd is simple, reliable, and worth making from scratch.
Why make your own lemon curd?
Homemade lemon curd has a fresher flavour, softer acidity, and a luxurious texture that shop-bought versions rarely achieve. It also allows you to control sweetness, richness, and consistency, which is especially important for refined desserts like pavlova and wedding-style bakes.
Ingredients
• Lemon juice – 115 g
• Lemon zest, yellow part only
• 2 whole eggs or 4 egg yolk
• Sugar – 75 g
• Butter – 60 g
Equipment
Small saucepan, kitchen scales, whisk, thermometer.
Method
Storage
Store in the fridge for up to 7 days.
How to Use Lemon Curd
This lemon curd is perfect for:
• Pavlova with fresh berries
• Christmas trifle layers (our easy sponge recipe)
• Sponge cake or tart fillings
• Dessert cups or breakfast pastries
Its smooth consistency and clean citrus flavour make it ideal for both casual home baking and refined celebration cakes.
CakeLabNZ Tip
For pavlova or layered cakes, allow the lemon curd to chill fully before using. This ensures clean layers, balanced flavour, and a professional finish.
This recipe is a CakeLabNZ favourite! It’s smooth, balanced, and beautifully citrus-forward, created to enhance desserts rather than overpower them. Whether you’re hosting a festive dinner or preparing components ahead of time, this lemon curd is simple, reliable, and worth making from scratch.
Why make your own lemon curd?
Homemade lemon curd has a fresher flavour, softer acidity, and a luxurious texture that shop-bought versions rarely achieve. It also allows you to control sweetness, richness, and consistency, which is especially important for refined desserts like pavlova and wedding-style bakes.
Ingredients
• Lemon juice – 115 g
• Lemon zest, yellow part only
• 2 whole eggs or 4 egg yolk
• Sugar – 75 g
• Butter – 60 g
Equipment
Small saucepan, kitchen scales, whisk, thermometer.
Method
- Zest the lemons, using only the yellow outer layer. Avoid the white pith, as it will make the curd bitter.
- Juice the lemons directly into a small saucepan. Add the sugar and eggs, then whisk until well combined. For an extra smooth finish, you can briefly blend the mixture.
- Add the butter.
- Place the saucepan over very low heat, or use a steam bath if cooking on gas stove. Whisk constantly to prevent curdling.
- Continue whisking until the mixture thickens and reaches 75–80°C.
- Remove from the heat and whisk for a further 1–2 minutes to stabilise the texture.
- If any lumps occur, pass the curd through a fine sieve while still warm.
- Pour into a clean jar or container and cover with cling wrap directly touching the surface.
- Leave at room temperature for 30 minutes, then refrigerate.
Storage
Store in the fridge for up to 7 days.
How to Use Lemon Curd
This lemon curd is perfect for:
• Pavlova with fresh berries
• Christmas trifle layers (our easy sponge recipe)
• Sponge cake or tart fillings
• Dessert cups or breakfast pastries
Its smooth consistency and clean citrus flavour make it ideal for both casual home baking and refined celebration cakes.
CakeLabNZ Tip
For pavlova or layered cakes, allow the lemon curd to chill fully before using. This ensures clean layers, balanced flavour, and a professional finish.