Lemon curd

Prep: 5 mins
Cook: 5 mins
Lemon curd
Lemon curd
Lemon Curd is a soft, thick and velvety cream that has a wonderful tart yet sweet citrus flavour. It’s great to use as a filling for tarts, pies, cakes or simply spreading on a scone.

6 egg yolks (well beaten)
250g caster sugar
4 lemons (juice and rind)
100g butter

Using a saucepan, over a low heat, melt the butter.

Add in the juice, rind and sugar. Pour in the beaten egg yolks.

Using a whisk, stir over a medium heat until the mixture starts to thicken.

Turn the heat up and bring it to a boil. Once you see the boil bubble, turn it down to simmer for 4 minutes whisking constantly.

Remove from the heat. If you are using the lemon curd as a gift, pour it when hot into sterilised jars as it starts to set immediately.

This quantity will make approximately one 454g jam jar or four smaller yogurt pot size jars.

If using for baking, simply pour into a bowl and allow to cool.

It will store for up to three weeks if kept in the fridge.

Serves
2

Preparation Time
5 minutes

Cooking Time
5 minutes

Main ingredients
Fruit, Eggs

Recipe Type
Cakes & Baking, Dressings & Sauces

Cuisine
English

Special Info
Gluten free, Nut free, Vegetarian, Dairy free

Level of Difficulty
Easy

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