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With just six easy steps you can whip up a batch of your own homemade lemon curd. This rich yet tangy spread is perfect for slathering on toast, rippling through ice cream or filling a Victoria sponge cake. Don't forget to screenshot or print the ingredients list at the bottom for shopping in store.
To sterilise the jars and lids, first wash in hot, soapy water; rinse well. Preheat the oven to gas 1, 140°C, fan 120°C. Dry the jars in the oven for 10 mins. Put the lids in boiling water for 10 mins. Remove with tongs and leave to dry.
In a heatproof glass bowl, whisk together 3 eggs, 200g caster sugar, the juice of 4 unwaxed lemons (125ml) and 2 heaped tbsp grated lemon zest.
Place the bowl over a small saucepan filled with 2.5cm simmering water. Make sure the water doesn’t touch the base of the bowl.
Cook over a low heat for 10 mins, whisking constantly. Keeping the heat low will prevent the eggs from cooking too quickly and forming lumps.
When the mixture becomes glossy and thickly coats the back of a spoon, remove from the heat and let it cool just slightly (it needs to still be warm when poured into jars).
Pour the mixture into sterilised jars (this makes 500ml/17fl oz). While still warm, cover the tops with a disc of greaseproof paper and seal. Keep in the fridge.
We've prepared a simple shopping list so you can easily get all you need to make a batch of this creamy lemon curd. Be sure to note down the ingredients or take a screenshot before heading to the shops.
3 eggs 200g caster sugar 4 unwaxed lemons, juice (about 125ml) and 2 heaped tbsp grated zest 125g unsalted butter, cubed
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