2 jars

Ready In:


Good For:



  • 160ml fresh lemon juice (approx 6 lemons)

  • zest from 3 lemons

  • 290g caster sugar

  • 4 eggs- beaten

  • 2 pinches salt

  • 165g butter- cut into medium pieces- 3cm

Step by Step Instructions

Step 1

Wash the lemons in cold water and drain.

Step 2

Grate 3 of the lemons and reserve for later.

Step 3

Squeeze juice from all the lemons and place it into a thick-based pot along with the eggs, half the zest, and sugar.

Step 4

Cook over medium to high heat while stirring with a rubber whisk (if using a non-stick pan) until the custard starts to thicken and the foam at the top has cooked out. Lower heat and cook for another 2 mins.

Step 5

Remove from the heat and stir to cool for 2 mins. Cooling for 2 mins will produce a creamier curd as the butter will emulsify at a better temperature rather than straight off the heat.

Step 6

Add the rest of lemon zest and salt, stir through. Add a few pieces of butter and whisk through until it melts. Add more butter and whisk. Do this until the butter has melted through the curd.

Step 7

Move into a glass bowl or plastic to cool.

Step 8

Taste test.

Step 9

Store in the fridge covered with cling film for up to a month.

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