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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.

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Comments, questions and tips (107)

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Overall rating

A star rating of 4.8 out of 5.213 ratings

hnberger20030

Absolutely superb! Perfect tartness:sweetness ratio. Easy to make double at a time with no extra time needed for whisking.

rose2bea75840

I really liked this curd. The lemon curd recipes I have made in the past use egg yolks instead of whole eggs and are way too rich to my liking.

rose2bea75840

tip

I found this a little more tart than I expected so added 1 1/2 Tablespoons sugar during the cooking process

Pluto's place avatar

Pluto's place

question

Can this be made with plant butter / spread or lactose free butter?

Livi34

question

Can you freeze it?

baldybain50052394

I have frozen it and it was fine. Used in a limoncello tiramisu and everybody raved about it!

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