Comments on: Homemade Lemon Curd!

By: Sarah D

Sarah D — Sun, 04 May 2025 13:26:37 +0000

Hands down the most fabulous lemon curd recipe ever! Perfect for a lemon cocktail too if there’s some left over!!

By: Amanda

Amanda — Sun, 07 Jul 2024 17:22:36 +0000

In reply to Soohie. How many and what size jars would this recipe be for please?

By: Chloe

Chloe — Tue, 16 Jan 2024 23:19:10 +0000

Hi Jane,

Could this be made with plant butter for someone who has a dairy allergy? X

By: Tina

Tina — Wed, 16 Aug 2023 21:21:40 +0000

Another fantastic, foolproof recipe. It is absolutely delicious and will be used in your Lemon Celebration Cake that I am planning to make tomorrow for my birthday yum! Thanks Jane.

By: GLynch

GLynch — Tue, 21 Mar 2023 12:40:29 +0000

Just wondering if it would be possible tp substitute the sugar for a diabetic friendly alternative, as I adore lemon curd and miss it from my diet.

Many thanks

By: Ash

Ash — Sat, 23 Oct 2021 11:57:06 +0000

In reply to leo.

Great recipe! I would really like to try other flavours. I was going to try orange…would you know how much juice would I need ??

Thanks
Ash 🙂

By: Jane's Patisserie

Jane's Patisserie — Thu, 23 Sep 2021 09:55:01 +0000

In reply to Holly. This usually means it hasn't cooked out enough to thicken - it will still be edible, but not much you can do now! X

By: Holly

Holly — Tue, 21 Sep 2021 20:34:23 +0000

Hey Jane, I have made my lemon curd and it has been in the fridge for a day or so, but it is not thick at all and is still pourable. Do you have any idea what caused it and how I could fix it? Thank you so much!

By: Jane's Patisserie

Jane's Patisserie — Thu, 16 Sep 2021 09:04:39 +0000

In reply to Soohie. You could, but it won't set solid so will leave the fudge quite sticky! x

By: Soohie

Soohie — Thu, 16 Sep 2021 08:59:09 +0000

Hi Jane, do you think you could swirl this on top of your lemon meringue fudge for decoration? Thank you! x x

By: Sara

Sara — Tue, 14 Sep 2021 20:27:11 +0000

Hi Jane.
Made your lemon meringue pie this week with your homemade lemon curd. It came out great, however the lemon curd wasnt very stable and squished out when cut 🙁
Just wonder whether I’ve done something wrong, or what I can do to correct? I used the microwave method.
(I did sieve the curd before putting into jars, as had some ‘white bits’ – egg I assume, bobbing about and wanted a smooth texture so didn’t fancy the zest – would this have loosened it too much?)
Thank you by the way, complete ameteur baker here and I’ve tried and tested quite a few of your recipes now, all of which were highly praised. Thank you for making me look a better baker than I truly am. Book is fab too 😀 THANK YOU!

By: Jane's Patisserie

Jane's Patisserie — Wed, 02 Jun 2021 12:07:46 +0000

In reply to Andrea Whittington. For a plain lemon tart I would recommend using my lemon posset tart recipe - but it should work if chilled (just can be slightly soft)

By: Andrea Whittington

Andrea Whittington — Fri, 28 May 2021 12:26:27 +0000

Hi Jane, Sounds and looks amazing as always!! Please can I ask if the lemon curd holds up when sliced from a tart with no meringue on top? Just I would like to just do a plain lemon tart! Thank you kindly

By: Jane's Patisserie

Jane's Patisserie — Mon, 26 Apr 2021 12:42:28 +0000

In reply to leo. Hey! Yes you can xx