Lemon Curd
Prep time
Cook time
Total time
The method is very like making a real custard, only a lot simpler. This makes around 2 x 450g of lemon curd. The lemon curd will keep for a month in the fridge and is best used within one week when a jar is opened. Use for cakes, puddings, tarts, desserts and serve it simply spread on wholemeal bread as a delicious snack.
Recipe type: Preserves
Serves: 900g
  • 5 large eggs, whisked up
  • 180g caster sugar
  • 180ml cream (single is fine)
  • zest and juice of 3 unwaxed lemons, rinsed clean
  1. Place all ingredients together in a solid-based, wide-brim pan.
  2. Bring the mixture slowly to a gentle simmer, whisking all the time, and also scraping the sides from time to time with a heat-resistant spatula (it is important you heat gently so the sugar melts slowly rather than burns to the bottom).
  3. Carry on whisking and stirring until the mixture thickens and coats the back of a spoon and is not running off quickly. It should be like a medium-thick custard at this stage.
  4. Turn off heat and allow to cool a little, but not so it forms a skin.
  5. After around 3-5 mins, pour the mixture into sterilised glass or pottery jars, and seal. (Sterilise your glass jars by washing and rinsing thoroughly in hot water and then place in the oven, upside down on a rack for 10 mins at 130°C.).
  6. Allow to cool before putting in the fridge.
Recipe by The Red Bistro at https://theredbistro.com/2012/11/17/lemon-curd-tarts/