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Homemade Lemon Curd

A rewarding storecupboard staple made by whisking eggs, sugar, lemon, and butter over simmering water until thick and custard-like.

VegetarianBritishCondimentPreserveLemon

Estimated Nutrition

Per Serving Total
Calories 468.4 kcals 2342.2 kcals
Carbohydrates 42.4 grams 211.8 grams
Fat 31.7 grams 158.5 grams
Protein 7.3 grams 36.4 grams
Cook Time
17 mins
Produces
5 jars
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
200
g
Caster Sugar
Dairy
4
piece
Eggs
Free-range
4
piece
Egg Yolks
Free-range
150
g
Unsalted Butter
Cut into small cubes
Fruits
6
piece
Lemon
Juice of all 6 and zest of 3

Steps

  • Wash jars in soapy water and rinse in warm water.
  • Preheat the oven to 140°C.
  • Dry jars upside down on a rack in the oven for 30 minutes.
  • Whisk eggs and egg yolks in a large heatproof bowl until combined.
  • Stir in sugar, lemon zest, and lemon juice.
  • Add butter and place the bowl over a saucepan of gently simmering water.
  • Stir with a wooden spoon for 5 minutes until butter melts.
  • Whisk continuously for 10 to 12 minutes until it reaches a custard consistency.
  • Pour hot curd into warmed jars and allow to cool.
  • Cover with waxed paper and seal with a lid.