Lemon Curd

Lemon Curd

Ingredients 

Juice and zest of 5 lemons

4 eggs + 1 egg yolk

150 g caster sugar

75 g cold butter

Method

1) Start, by melting your butter over a low heat. Once you have melted your butter, place it in a saucepan with your sugar, eggs and lemon juice and zest. Place the saucepan over a low heat (lowest heat possible) stirring all the time so nothing catches. 

2) Stir the mixture for 5-10 minutes continuously, until it thickens and when you coat a back of a spoon it does run of the spoon you are ready. Place a layer of clingfilm over the top of your curd and allow to cool before transferring to a sterilised jar.

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