Recipe: Lemon Curd

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Spring is here! The blossoms are in full bloom and fresh fruit is ripe for the picking! 

Lemon season is coming to an end, so use up those tart jewels of the citrus family with my famous lemon curd recipe. 

Recipe

100g butter

225g granulated sugar

3 eggs + 1 yolk beaten together

grated rind and juice of 3 lemons

  1. melt butter in a bain-marie, or double boiler – if you don’t have either of those, a heat safe bowl over simmering saucepan of water works well too.

  2. add sugar eggs, yolk, lemon rind & juice

  3. cook gently. do not let boil, until curd thickens – test; curd will coat the back of a spoon. (heat carefully otherwise the eggs will scramble)

  4. pour into clean sterile jars. store in cool place. good for 3 weeks. 

Recipe perfected & contributed by: Alyson Thomas, Owner, Baker & Wedding Cake Designer @AlysonsCakes