Lemon curd Recipe

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makes:

3 small jars

Prep:

20 min

Cooking:

10 min

Nutrition per portion

RDA
Calories 27 kCal 1%
Fat 1g 1%
  -  Saturates 1g 5%

Ideal for spreading over toast or filling cakes, tangy lemon curd isn’t as hard to make at home as you might think – give it a go!

Ingredients

  • 125g (4oz) butter
  • 175g (6oz) caster sugar
  • Finely grated rind and juice (150ml/1⁄4 pint) of 2 large lemons
  • 2 medium eggs, roughly beaten

Method

  • Put the butter, sugar, lemon rind and strained juice in the top of a double saucepan over simmering water, or in a glass bowl over a pan of simmering water. Stir until the sugar dissolves and the mixture is hot, but not boiling, then stir about half a cupful of this on to the beaten eggs.

  • Pour the egg mixture into the buttery mixture and stir continually over the heat for 6-8 minutes, or until it thickens. It should coat the back of a wooden spoon.

  • Pour the lemon curd into small, sterilised jars. Seal, label and store in a cool place.

More Recipe Ideas

Top Tip

Once opened, store the jar of curd in the fridge