What is the standard ratio for lemon curd?

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.

How many lemons do I need for lemon curd?

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.

How long does homemade fruit curd keep?

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.

Can I use whole eggs or just yolks?

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.

Why did my curd go lumpy?

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.

Fruit Curd Calculator — Free Online Tool

How We Calculate This

This calculator uses the classic fruit curd ratio, scaling from the juice volume you enter. The ratio ensures the right balance of acid (juice), richness (eggs and butter), and sweetness (sugar) for a smooth, spoonable curd.

Default Ratio per 100ml Juice (lighter profile)

Eggs: 2 whole eggs
Sugar: 100g caster sugar
Butter: 50g unsalted butter
Yield: approximately 300ml curd

These defaults give a lighter, sharper curd. Classic named-author recipes (e.g. BBC Good Food) run richer and sweeter — closer to 175-200g sugar and 100g butter per 100ml juice, with an extra egg yolk. Use the Advanced Options to dial the sugar, butter and eggs up to your preferred sweetness and richness; the calculator scales whichever ratio you choose.

Juice per Fruit (approximate)

Lemon: ~45ml per fruit
Lime: ~30ml per fruit
Orange: ~80ml per fruit
Passion fruit: ~12ml of sieved pulp per fruit (varies with size)

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.