Lemon curd
About this recipe: Wonderfully tart, classic lemon curd.
Ingredients
Serves: 12
- 180ml fresh lemon juice
- 1 tablespoon grated lemon zest
- 175g sugar
- 3 eggs
- 125g unsalted butter, cubed
Method
Prep:10min ›
Cook:6min ›
Ready in:16min
- In a 2 litre saucepan, combine lemon juice, lemon zest, sugar, eggs and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
- Pour into sterilised glass jars, seal and leave to cool completely. Store in the fridge.
Note:
This should keep for 1 month in the fridge.
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 (21)
Question, can you pot this like jam? if so does anyone know how long it can be stored for? - 29 Mar 2010
how long does this keep for? Does it need to be refrigerated? thanks x - 06 Dec 2010
This recipe I just made 20 minutes ago and it is so easy and almost ready but still warm. Not sure if I can wait until the curd is cold to put on my toast. Superb! Being a lemon freak though, I put in 2 tablespoons of zest. Wow. Right up my alley........ Perfect! - 22 Mar 2012
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