Lemon Curd Recipe

I think this is such a British classic and it’s handy to have around to make quick lemon tarts.

Sometimes I eat it on crumpets but it’s also good to use as a topping on fairy cakes.

This recipe makes 2 or three jars of lemon curd and if you keep it in the fridge it will last for two to three months.

6 lemons – grate the rind and then extract the juice

500g caster sugar

150g soft butter

5 eggs – beaten

Put the sugar, lemon rind an juice in a pan and heat gently stirring all the time until the sugar has dissolved then add the butter and stir until it has melted.

Transfer the mixture to a bowl placed over a pan of boiling water.

Stir constantly over the heat for about 30 minutes or until the mixture coats the back of a spoon.

Do not allow it to boil or it will curdle.

Pour the mixture into warm sterilised jars and allow to cool then refrigerate. 



Carole Mason

Food and Travel - Author of Mae's Ancient Thai Food

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Carole Mason

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