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Lemon Curd

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I like to eat lemon curd as an extra hit of flavour with lemon cheesecake.  It’s also very easy to make.

This recipe will fill a large 500g jar or two smaller 250g jars.  To sterilise your jars, wash them thoroughly in hot soapy water or run them through the dishwasher, then pop them upside down in the oven for 20 minutes at 200°C.



4 lemons (both the zest and the juice)

100g unsalted butter

200g caster sugar

3 free range eggs plus one extra yolk



Put the lemon juice and zest, sugar and butter into a heatproof bowl and place over the top of a pan of simmering water.  Don’t let the bowl touch the water.  Stir the mixture every now and then as the butter melts.


Lemon curd


Use a whisk to beat the eggs lightly, then add them to the lemon, butter and sugar until well combined.  Leave the water underneath the bowl to simmer for about 20 minutes while the mixture thickens and cooks slightly.  Stir it every now and then, but more so towards the end.


Lemon curd


When the curd reaches a custard-like consistency, take if off the heat and leave it to cool until you are able to spoon it into the jars.


Lemon curd


Lemon curd simply looks and tastes like a jar of pure sunshine!


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