Lemon curd recipe

  • makes 500ml (serves 8)
  • 5mins to prepare and 10-15mins to cook
  • 269 calories / serving
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In a heatproof glass bowl, whisk up 3 eggs, 200g (7oz) caster sugar, the juice of 4 unwaxed lemons (125ml/4fl oz) and 2 heaped tbsps of grated lemon zest.

Place the bowl over a small saucepan filled with 2.5cm (1in) of simmering water. Make sure the water doesn’t touch the base of the bowl.

Stir the mixture until it is hot, then slowly add 125g (4oz) of cubed unsalted butter. Whisk until all the butter has been incorporated.

Cook over a low heat for 10 minutes, whisking constantly. Keeping the heat low will prevent the eggs cooking too fast and forming lumps.

It’s done when the mixture becomes glossy and thickly coats the back of a spoon. Remove from the heat and let it cool just slightly.

Pour into sterilised jars (makes 500ml/ 17fl oz). While still warm, cover the tops with nonstick baking paper and seal. Keep in the fridge.

  • Ingredients

  • 3 eggs
  • 200g (7oz) caster sugar
  • Juice of 4 unwaxed lemons (125ml/4fl.oz)
  • 2 heaped tbsp of grated lemon zest
  • 2.5cm (1 inch) of simmering water
  • 125g (4oz) unsalted butter, cubed
  • Energy 1125kj 269kcal 13%
  • Fat 16g 23%
  • Saturates 9g 45%
  • Sugars 29g 32%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 29.2g Protein 3.1g Fibre 0.1g

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