lemon curd spooned with jar
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Homemade Lemon Curd

Homemade clotted cream, served alongside scones and jam, really elevates a traditional High Tea to “Cream Tea” status and is easy to make!
Adapted from Not Quite Nigella
Prep Time5 mins
Cook Time25 mins
Cooling Time1 hr
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: British
Keyword: Egg Yolks, High Tea, Lemon Curd, Not Quite Nigella, Scones
Servings: 24 2 tsp
Calories: 56kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment


  • 5 large egg yolks
  • 3/4 cup sugar (5-1/4 oz, 150g), plus extra to taste
  • 1/2 cup butter (4 oz, 125g), cut into cubes
  • 3 lemons, zested and juiced (you should have about 1 cup of juice)


  • Whisk the egg yolks and sugar in a heavy bottomed saucepan. Set on low to medium heat (I set it on 4 out of 10 where 10 is the hottest temperature). Add the butter and heat slowly until the butter melts.
  • Add the lemon zest to the egg yolk mixture. Once the butter has melted, add the lemon juice. Stir (using a whisk or a spoon) as it thickens, about 15 minutes.
  • Remove pan from the heat, put the lid on it and let it thicken further from there. When cool, placed in a clean, sterilized jars.
  • Store in refrigerator for up to 3 weeks

Recipe Notes

When you separate the egg yolk, try and remove as much of the white as possible (a littile won't hurt, though)
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