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Lemon Curd

Lemon Curd


1 cup Caster Sugar
115g Butter
2 Lemons Freshly zested & juiced
3 Eggs, lightly beaten


Place the sugar, butter, lemon zest and strained juice in a heavy-based saucepan. Place on a low heat and cook slowly until the sugar is dissolved and the butter has melted. Do not let the mixture boil. Remove the saucepan from the heat

Using a sieve, strain the eggs in to the mixture and stir well with a wooden spoon (one kept for sweet foods only). Return the saucepan to the heat and cook the mixture over a medium heat until thick, stirring constantly.

Pour into hot, sterilised jars and allow to cool completely before placing on tight-fitting lids. Keep refrigerated. Lemon curd is best eaten within 10 days.

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