Lemon curd
- Miriam Nice
Save recipe
makes 1 200g jar
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.8 out of 5.244 ratingsRate
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There’s nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream
Easily doubled
Gluten-free
Nut-free
Vegetarian
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Miriam's tips for the perfect lemon curd:
- You need to cook the lemon curd gently, stirring constantly. It takes a little patience, but it helps prevent the eggs from scrambling and gives the curd a smooth, silky texture.
- For something a little different, try stirring in a little orange or lime zest alongside the lemon for a citrusy twist.
- For the brightest flavour, I like to use unwaxed lemons and finely grate only the yellow zest. Avoiding the white pith keeps the curd fresh, vibrant, and free from bitterness.
- Lemon curd keeps well in the fridge for up to two weeks, so I often make a double batch and store it in sterilised jars. It’s delicious spread on toast, dolloped onto scones, swirled through yoghurt, or used as a filling for cakes, tarts and pastries.
Ingredients
Nutrition
Units:
MetricUS
-
2 lemons
zest and juice
-
100g caster sugar
-
50g butter
-
2 eggs
beaten
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Nutrition: per tbsp
- kcal50
- fat3g
- saturates2g
- carbs6g
- sugars6g
- fibre0g
- protein1g
- salt0.07g
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Method
-
step 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.
-
step 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.
Miriam Nice
Miriam is a food writer, recipe developer and author of Cooking Without a Kitchen and co-author of The Art of Drinking Sober. During seven years at BBC Good Food, she presented the brand's podcast, wrote a regular drinks column and developed over 400 recipes. Alongside writing for publications including Great British Chefs, Miriam also runs her own food blog and has extensive experience in catering. Discover more of Miriam's recipes
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A star rating of 4.8 out of 5.244 ratings
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