Fruit Curd Calculator

The calculator defaults to a lighter profile of 2 eggs, 100g caster sugar, and 50g butter per 100ml of lemon juice, producing approximately 300ml of curd. Classic named-author recipes are richer and sweeter — around 175-200g sugar and 100g butter per 100ml, often with an extra egg yolk for a velvety set. Adjust the sugar, butter and egg ratios in Advanced Options to suit your taste. The zest of the lemons is also added for extra flavour.

An average lemon yields about 45ml of juice. For a standard batch using 100ml of juice, you need approximately 3 lemons (2-3 for juice, with zest from all of them). Larger, juicy lemons may yield more.

Fruit curd should be stored in the refrigerator and used within 2-3 weeks. Unlike jam, curd contains eggs and butter which means it does not have the same long shelf life. It can be frozen for up to 3 months — freeze in small portions.

The standard recipe uses whole eggs, which gives a lighter, slightly less rich curd. For a richer, more velvety curd, use 3 egg yolks in place of 2 whole eggs per 100ml juice. The colour will also be deeper with yolks only.

Lumps usually mean the eggs have scrambled from too much heat. Cook curd gently over a low heat or in a bain-marie (heatproof bowl over simmering water), stirring constantly. Never let it boil. If lumps do form, strain through a fine sieve immediately.