Lemon Curd

In: Sweet Snacks

Submitted by Christine Stocks


Makes/Serves: small jars


  • 4 Lemons
  • 200 g Caster Sugar
  • 100 g Butter
  • 3 Eggs
  • 1 Egg Yolk


  1. Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water. Stir with a whisk from time to time until the butter has melted.
  2. Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
  3. Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the refrigerator.

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