Lemon Curd
4 Reviews
About our Lemon Curd recipe
This velvety, smooth classic lemon curd is so easy to make and much better homemade.
We spread ours onto freshly baked bread or use as an alternative to jam in a Victoria sponge cake.
This lemon curd recipe can be stored in the fridge for upto one month.
Method
Step 1
Preheat the oven to 140°C (fan 120°C, gas mark 1). Wash 2 500g jam jars in hot soapy water and then rinse and put in the oven for 10 minutes to sterilise.
Step 2
Place the butter, sugar, lemon zest and 300ml lemon juice into a large bowl and microwave on full power for 2 minutes or until the butter has melted. Or you can place in a large bowl over a pan of gently simmering water.
Step 3
Break the eggs into a jug and beat. Measure 300ml of the beaten egg and pour this into the lemon mixture and continue to cook in the microwave, stirring in between until it has thickened. Or you can continue to cook on the hob over simmering water, stirring until thickened.
Step 4
Pour the curd through a sieve then pour into the sterilised jars. Cover loosely with a lid or wax disc and cellophane pot cover. Leave to cool for 30 minutes then tighten the lids. Label and store in the fridge for up to 1 month.
Ingredients
- 200gButter (unsalted)
- 700gSilver Spoon White Caster Sugar
- 5Lemons (zest only)
- 300mlLemon juice (fresh)
- 4Eggs (medium - free range)