Lemon Curd recipe

This easy lemon Curd recipe makes enough for four jars (4 x 300g)

Lemon Curd Ingredients

  • 8 lemons (unwaxed)
  • 8 eggs
  • 500g of Caster Sugar
  • 250g of Butter

Finely grate the zest of eight unwaxed lemons and then squeeze their juice into a bowl. Add the zest, plus 500g of Caster Sugar and 250g of Butter.

Place the bowl over a pan of gently boiling water (a ban marie) and melt the butter and sugar.

Now add 8 beaten eggs and stir the mixture for a half an hour until you have a thick curd ready to be poured into two sterilised jam jars.

Your curd will stay fresh in the fridge for about a month, but I suspect it will all have been eaten long before that.

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