/Lemon Curd

Lemon Curd


Lemon Curd

Why buy lemon curd when it's this easy to make? Four simple ingredients come together to make a delicious spread that's great on toast, on crumpets, on desserts and straight off of the spoon!
Course Side Dish
Cuisine Sweet Treats
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Author scottsilverthorn


  • 4 Unwaxed Lemons
  • 200 g Caster Sugar
  • 100 g Unsalted Butter
  • 4 Large Free-Range Eggs


  1. Whisk the eggs in a heavy-based saucepan, before adding the other ingredients.
  2. Place the pan over a medium heat and whisk constantly until the mixture comes to a boil and thickens. This should take around 10 minutes.
  3. As soon as it becomes thick and glossy turn the heat down and simmer for a further 1-2 minutes, before removing from the heat and pouring into sterlilized jars. Cover with wax discs and seal. These measurements should make enough for 2 standard jars, so scale it up and down to suit your needs.
  4. Allow to cool in the jar before storing in a cool, dark place.
  5. This should keep for up to 2 months, but like many of the recipes on this blog it's best enjoyed fresh.