Lemon Curd

Photograph: Jonathan Lovekin


Now, you may be wondering how I arrived at Lemon Curd for a post.  I was scooting through my twitter feed and I was intrigued by a post from Susan McNaughton of Craigwell Cottage in Edinburgh.  She had mentioned that she’d given Nigel Slater’s lemon curd a go and it was quite tangy.  I remember lemon curd from my childhood and although I haven’t had much recently, I thought this recipe was one to share.




Most lemon curd recipes instruct you to stir the mixture with a wooden spoon. I find that stirring lightly with a whisk introduces just a little more lightness into the curd, making it slightly less solid and more wobbly.

Makes 2 small jam jars
zest and juice of 4 unwaxed lemons
200g sugar
100g butter
3 eggs and 1 egg yolk

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.

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.

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.


5 thoughts on “Lemon Curd

    1. I haven’t made myself either but it would be fun to try! it is such a comfort food. The article suggests using it for all sorts of things such as eclairs, crepes, etc. yummy!

      1. Usually on bread or toast, just like a spread, eg. jam or marmalade. My next door neighbour is a guy who lives on his own and he loves lemon butter so I usually make it for him.

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