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easy homemade lemon and ginger curd by larderlove

Easy homemade lemon and ginger curd

Karon Grieve
With the zestiness of lemon and the warm kick of ginger this curd is a wake up call on your morning toast
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course preserves
Cuisine British
Servings 2 jars
Calories 1044 kcal


  • 4 large lemons unwaxed or wash thoroughly first
  • 225 g caster sugar
  • 115 g unsalted butter
  • 1 tsp stem ginger plus 1 tsp syrup from jar
  • 4 medium eggs


  • Zest the lemons and squeeze out the juice. Put this into a bowl that sits on top of a pot of simmering water. Add the sugar, ginger (finely chopped) and ginger syrup and butter (also chopped). Stir to mix thoroughly and let everything melt together.
  • Take the pot and bowl combo off the heat once it has got to this stage. Whisk the eggs in a jug and pour this gently into the lemony mixture. Put it back on the heat and keep stirring with a wooden spoon until the curd sticks to the back of the spoon
  • Pour into a couple of sterilised jars


calories shown are for all the curd


Calories: 1044kcalCarbohydrates: 135gProtein: 14gFat: 56gSaturated Fat: 32gTrans Fat: 2gCholesterol: 451mgSodium: 137mgPotassium: 436mgFiber: 6gSugar: 120gVitamin A: 1960IUVitamin C: 114mgCalcium: 120mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword curd, ginger, lemon
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