Limoncello Curd

Here in the UK, we’re celebrating our new King’s coronation this week. Up and down the country people will be coming together for afternoon tea, picnics and buffets, while watching the King’s procession through London and the coronation ceremony. So I thought I’d share my extra special Curd recipe for you to use in cakes, scones, on biscuits, or even to make lemon tarts with (pictured below), as you can’t get more British than a jam or curd tart!

Homemade curd is so easy to make, tastes amazing, and stores really well in sterilized jars. I sometimes tie pretty ribbons around my jars of homemade curd and make hampers for friends and family. They always go down a treat, and I think this curd, with it’s sharp, sweet flavour and hint of Limoncello will go down a storm.

To make jam or curd tarts, just roll out some sweet pastry, cut into rounds and push them into a buttered muffin tin. Then spoon in a couple of teaspoon of jam, or curd, and bake at 180c / 160c fan / gas mark 4 for 15-20 mins.

Ready in 30 mins – makes about 500mls


  • 100g of unsalted butter
  • 200g of granulated sugar
  • 3 free-range eggs + 1 yoke, beaten together
  • The juice and rind of 3 lemons
  • 3 tablespoons of Limoncello


  • Put a pan of water on the hob and stand a large heat-proof bowl in the top. Bring the water up to a gentle boil, but make sure the boiling water isn’t actually touching the bottom of the bowl.
  • Put the butter into the bowl, and once completely melted, add the sugar and beaten eggs. Mix well.
  • Add the lemon juice and rind and cook the mixture gently, stirring all the time. Do not let it boil.
  • When the mixture starts to thicken, add the Limoncello and continue to cook until the mixture is thick enough to coat the back of a spoon.
  • Take off the heat, pour into a heatproof jug and allow to cool if using immediately. Alternately, pour into a sterilised jar and seal, whilst still hot.

If you liked this recipe, you may also like:

Lemon Kisses

Easy Lime Curd


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