Lemon Curd

Lemon Curd

I do a little bit of preserve judging and one of the categories with the largest number of entries is always the lemon curd category. It’s interesting to see the great variety of colours, textures and flavours within the one category. Some are very buttery, some almost without butter, some are very creamy looking and others are very thick. After tasting my way through a fair share of lemon curd I know what I like. I like a very lemony, tangy lemon curd and this recipe produces just that. The texture is silky smooth and not overly set – I prefer a curd that isn’t too firm and it isn’t too sweet, with a good lemon tang.

You could easily eat it just spooned from the jar, but its also good in between cake layers, as a sweet tart filling, served with scones or with toast.

This recipe makes about three jars, which will need to be kept in the fridge and will last for about a month. If you don’t think you will eat it all within that time I’m sure it won’t be difficult to find a grateful recipient.

Tray of lemonsLemon Curd

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Lemon Curd
A tangy, very lemony lemon curd.
Lemon Curd
Prep Time 15 minutes
Cook Time 30-45 minutes
Servings
jars
Ingredients
Prep Time 15 minutes
Cook Time 30-45 minutes
Servings
jars
Ingredients
Lemon Curd
Instructions
  1. Combine all of the ingredients in a heatproof bowl. Place over a saucepan of simmering water. Stir regularly until the mixture thickens and coats the back of a wooden spoon.
  2. Pour into sterilised jars and seal. Keep in the fridge for about 1 month.
Recipe Notes

Make sure to strain the eggs, this prevents small bits of egg white cooking and being visible in the curd.

You can use a double boiler if you have one rather than a bowl over a saucepan. If you cook on an induction stove you can make the curd in a saucepan directly over a very low heat.

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