Recipe: Lemon Curd


In the Southern hemisphere it’s currently summer. The tang of lemon curd is a perfect breakfast condiment and with high levels of vitamin C is a healthy way to use up lemons and store them for up to 3 months.

Table of Contents


4 medium lemons
100g Butter
350g granulated /caster sugar
4 eggs, lightly beaten
Cooking time: about 30 mins



Wash thoroughly, rinse & drain, then stand on a baking shet in a cool oven (minimum heat
-about 140C/275F/Mark1) whilst making the curd.

  1. Finely grate lemon rind into a basin, then add squeezed juice.
  2. Cut butter into pieces, add it with the sugar. Strain eggs into the basin (use a sieve -this is to eliminate lumpy bits of egg from the curd, which should be smooth).
  3. Place basin over a pan of simmering water, then stir until the sugar has dissolved and the butter has melted.
  4. Continue to cook, stirring constantly, until the curd thickens enough to coat the back of a spoon. Don’t stir for too long as the curd will thicken some more when it cools.
  5. Do not overcook as the eggs may curdle.
  6. Pour into jars, and cover with a disc of greaseproof paper and clingfilm.
  7. Keeps for 3 months refrigerated. Makes about 750g.

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