Lemon Curd
Luscious, sweet, lemony, buttery curd – this delicious condiment is summer in a jar. Whilst it can be used in many different ways, such as with cakes, on desserts, with yoghurt for breakfast, there is little better than serving it very simply, with butter on warm, fresh bread.
Where is this recipe from?
This is a Mary Berry recipe. The only thing I do differently is to sieve it before bottling. This ensures, that should it catch in any way whilst cooking, it is still super smooth.
How to make Lemon Curd
Collect all your ingredients together:
- eggs
- unwaxed lemons, finely grated zest and juice
- caster sugar
- ]unsalted butter, cut into cubes
How to make this delicious curd:
- Crack the eggs into a thick based saucepan and beat until thoroughly mixed.
- Grate in the zest from 4 lemons.
- Then add the juice from these lemons.
- Tip in the sugar and the butter.
- Cook, stirring continuously, over a medium low heat until the curd thickens enough to coat the back of a spoon. This should take around 10 minutes. Be very careful not to over-heat or it may split.
- Place a fine mesh sieve over a jug and strain the curd. (Optional)
- Transfer the curd to 1 large or 2 small sterilised jars and seal. (See below for details on sterilising jam jars.)
- When cool, store in the fridge. The curd keeps for up to a month unopened. Once opened, use within a week.
Ingredients 
1 Beat eggs 
2 Add lemon zest 
3 Add juice 
4 Tip in sugar and butter 
5 Cook, stirring 
6 Strain 
7 Pour into sterilised jars 
8 Serve
How to sterilise jam jars
- Wash the jam jars and lids in hot water, place on a baking tray and put in a cold oven.
- Turn the oven on to Fan Oven 140°C/160°C/325°F/Gas 3.
- Leave the jars in the oven for 20 minutes. They are now sterilised. Obviously they will be very hot, so be very careful.
- Cool the jars before adding the lemon curd.
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Lemon Curd
Luscious, sweet, lemony, buttery curd – this delicious condiment is summer in a jar. Whilst it can be used in many different ways, such as with cakes, on desserts, with yoghurt for breakfast, there is little better than serving it very simply, with butter on warm, fresh bread
Makes 1 large or 2 small jars
Ingredients
- 4 eggs
- 4 unwaxed lemons, finely grated zest and juice
- 300g caster sugar
- 225g unsalted butter, cut into cubes
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Crack the eggs into a thick based saucepan and beat until thoroughly mixed.
-
Grate in the zest from 4 lemons and then add the juice from these lemons.
-
Tip in the sugar and the butter. Cook, stirring continuously, over a medium low heat until the curd thickens enough to coat the back of a spoon. This should take around 10 minutes. Be very careful not to over-heat or it may split.
-
Place a fine mesh sieve over a jug and strain the curd. (Optional)
-
Transfer the curd to 1 large or 2 small sterilised jars and seal. (See below for details on sterilising jam jars.) When cool, store in the fridge.
-
The curd keeps for up to a month unopened. Once opened, use within a week.
Recipe Notes
Equipment:
- jam jars and lids
- kitchen scales and measuring spoons
- chopping board and knife
- saucepan
- grater
- reamer
Where is this recipe from?
This is a Mary Berry recipe. The only thing I do differently is to sieve it before bottling. This ensures, that should it catch in any way whilst cooking, it is still super smooth.
How to sterilise jam jars:
- Wash the jam jars and lids in hot water, place on a baking tray and put in a cold oven.
- Turn the oven on to Fan Oven 140°C/160°C/325°F/Gas 3.
- Leave the jars in the oven for 20 minutes. They are now sterilised. Obviously they will be very hot, so be very careful.
- Cool the jars before adding the lemon curd.
How can I use Lemon Curd?
Whilst it can be used in many different ways, such as with cakes, on desserts, with yoghurt for breakfast, there is little better than serving it very simply, with butter on warm, fresh bread.
Mini Meringues
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