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Lemon Curd

  • Makes 2 Cups
Lemon Curd


  • 4 large eggs
  • pinch salt
  • 125 grams unsalted butter
  • 1 cup sugar
  • grated rind 4 lemons
  • ½ cup lemon juice, strained


  1. Beat the eggs with a pinch salt until smooth. Strain.
  2. Place the eggs, melted butter, sugar, lemon rind and juice into the top of a double saucepan.
  3. Cook over simmering water for about 10-15 minutes, stirring constantly until thickened. Alternatively cook in the microwave on medium high for about 10 minutes, stirring regularly to prevent the mixture curdling.

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