Creamy Lemon Curd

Homemade Lemon Curd is a classic. Love it thick and creamy, or with zesty strips of peel, it’s delicious on hot buttered bagels or in your favourite dessert.

If you’ve already tried my Mandarin Curd recipe you’ll note that the method is slightly different to this Lemon Curd recipe. It needn’t be different, but I wanted to show that you can get similar results with either method.

As lemons differ in juiciness and size I have measured the juice for you and given an approximate number of lemons as a gauge. The thickeness from my experience, comes down to the amount of butter used. The curd thickens more as it cools.

Creamy Lemon Curd

Makes: approx 4 cups

Prep time: 10 minutes
Cooking time: 10 minutes

Ingredients

• 200g butter
• 1 cup caster sugar
• 3/4 cup lemon juice (approx 4 large lemons)
• 4 Tbsp lemon zest, or more to match preference
• 4 eggs, beaten

Method

1. In a double-broiler (or, a large aluminium bowl that sits on top of a saucepan of boiling water), melt the butter.
2. Add and whisk in sugar, lemon juice, lemon zest and eggs. Use a wire whisk and stir constantly until it thickens (which will take approx 10 minutes).
3. Pour into sterilised jars. Curd will thicken once cool and refrigerated.
4. Keeps for approx 2 weeks.

Enjoy!