Lemon curd


Christmas is officially over and after a couple of days of eating leftovers I have ventured back into the kitchen. And I decided to start with lemon curd on a bit of a whim.

Really I made it for my grandma. My family normally bring her some from the UK and she uses in her baking. But she has recently run out and no one could bring her any until Easter. And so one evening at hers I just decided to make it for her instead. I was lucky as she had a lot of leftover lemons due to a shopping list mixup and the eggs came form her hens. The only thing missing was me and my slightly unnecessary great idea.


I have used Nigel Slater’s lemon curd recipes from Nigel Slater at The Guardian.


When I first thought of making it I only remembered that a water bath with eggs is the basis of the recipe which is the tell-tale sign of a tricky recipe with a high possibility of failure… or at least for me, I have never had much luck with those as proved by the too many separated hollandaise sauce attempts to count and a couple of separated mayonnaise sauces on top of that.

But this is so much easier, so easy in fact that I don’t really know why is grandma using the store bought version at all. As she usually makes everything herself, from ketchup to preserves and syrups.


You start by zesting and juicing the lemons and adding the sugar and butter. After heating the mixture until the butter, add the whisked eggs and keep stirring on the water bath until the mixture thickens.


When I made this for the first time, I didn’t whisk the eggs properly and I have scrambled some of the egg whites but even this didn’t ruin the lemon curd. Just passed the picture through a sieve to get the solid bits out . Really, there is no reason not to make this and bring some of the long lost bright summer flavours back.


Lemon curd
From Nigel Slater’s Lemon curd recipes at The Guardian
Prep time: 5 mins
Cook time: 15 mins
Makes 2 small jam jars.

  • 4 lemons, preferably unwaxed
  • 100 g butter
  • 200 g sugar
  • 3 eggs and 1 egg yolk

If you don’t have unwaxed lemons it is fine to use normal ones but consider not using the zest.

  1. Zest and juice the lemons. It is a lot harder testing the lemon halves rather than whole lemons so try and zest them first.
  2. Prepare the water bath and find a bowl that fits the pot without touching the water.
  3. Melt the butter mixture.
  4. Whisk the eggs  together until no egg white lumps remain.
  5. Pour the eggs into the mixture and whisk together well.
  6. Heat whilst stirring until it thickens to custard like consistency.
  7. Take off the heat and pour into sterilised jars. Store in the fridge

The lemon curd in jars will keep for a couple of weeks in the fridge.

Sterilising jars: Either boil the jars and lids for 10 minutes on the in a large pot on the stovetop or bake the oven at 130C for 20 minutes. More info in Basics And Tips: How To Sterilise Glass Jars And Bottles at The Tough Cookie.

Print the recipe here.



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