Lemon curd

Lemon curd

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 10 mins Cook: 15 mins

Easy

makes 1 200g jar

There’s nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream

Nutrition and extra info

  • Easily doubled
  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal50
  • fat3g
  • saturates2g
  • carbs6g
  • sugars6g
  • fibre0g
  • protein1g
  • salt0.07g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 lemons, zest and juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g caster sugar
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.

  2. Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. Keeps in the fridge for up to 2 weeks.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
HeartofHatred
19th Jun, 2017
5.05
Best thing ever
mumsadragon
5th May, 2017
5.05
Keeps in the fridge for up to two weeks? Who are they kidding? It's hardly worth putting it in a jar. Gave a jar to a friend and she now says that's the only present she'll ever want. Only trouble is, she wants a bucket full..
MummyInTheKitchen
25th Feb, 2017
5.05
It's my birthday on pancake day so I'm attempting a stacked pancake birthday cake this year. I'll use lemon buttercream and this lemon curd inbetween alternate layers with curls of white chocolate on top. I was worried the egg would cook too quickly when it hit the hot lemon mixture but it didn't. It was really simple and quick to make. My kids love it. Thank you BBCgoodfood!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.