Ingredients
Makes: 300 grams
- 1 tablespoon lemon zest
- juice from 3 lemons
- 4 egg yolks
- 120ml water
- 4 tablespoons artificial sweetener or nectar
- 2 tablespoons cornflour
Method
Prep:5min ›
Cook:10min ›
Extra time:40min chilling ›
Ready in:55min
- Get all ingredients prepared as the cooking process needs to be very fast. Juice and zest lemons, separate eggs.
- Heat water, sweetener and cornflour in a pan until it is bubbling slightly, whisking ALL the time (don't stop or it will go lumpy and horrible).
- Quickly add whisked egg yolks, lemon juice and lemon zest.
- Whisk until simmering.
- Put into sterilised jars or bowls to cool. Don't put it straight in the fridge or it will go lumpy. Allow to cool and then eat within 1 month.
How to sterilise jars
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (4)
Beautiful consistency, tasted lovely. I made it with 3 very large lemons and it was very sharp, so had to add more sweetener, but we still enjoyed it - 18 Apr 2015
Easy recipe, works perfectly. Added zest from the 3 lemons. - 14 Mar 2015
Who knew it was possible to make lemon curd without butter? This recipe is superb. - 18 Feb 2015