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Lemon curd

There’s nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream

  • Prep: 10 mins
    Cook: 15 mins
  • makes 1 200g jar
  • Easy
  • makes 1 200g jar
  • Easy
  • Calories 50
  • Carbohydrates 6
  • Saturated Fat 2
  • Sugar 6
  • Protein 1
  • Fat 3
  • Fibre 0
  • Salt 0.07

Nutrition per serving

  • Calories 50
  • Carbohydrates 6
  • Saturated Fat 2
  • Sugar 6
  • Protein 1
  • Fat 3
  • Fibre 0
  • Salt 0.07

Ingredients

  • 2 lemons, zest and juice
  • 100g caster sugar
  • 50g butter
  • 2 eggs, beaten

Method

  1. Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.

  2. Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. Keeps in the fridge for up to 2 weeks.

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