Homemade Lemon Curd

Homemade Lemon Curd

I had some sweet pastry left over today after making my pie base for chocolate pie, you can find the recipe for chocolate pie here, http://cornwallnan.co.uk/2016/01/tar-heel-pie/ So I thought I might make some lemon curd tarts with it, but first I needed to quickly make some lemon curd, luckily I had all the ingredients in the kitchen to hand. Makes one 350g jar.


2 lemons, zest and juice

100g caster sugar

50 g butter

2 eggs beaten


  1. Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water, make sure the water does not touch the bottom of the bowl. Stir occasionally until the butter has melted. Then, using a balloon whisk , stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
  2. Pour the cooked curd through a sieve into a clean jug to remove the zest, when cool pour into a clean sterilised jar and seal.

    To sterilise jars, wash the jars in hot, soapy water, rinse well and place the jars onto a baking tray, pop in the oven at  160C/325F/Gas 3 for 10-15 minutes. Keeps in the fridge for up to two weeks.

    lemon juice and zest


    melting the butter with the sugar and lemons


    whisking the mixture after adding the eggs 


    after ten minutes like a custard


    sieving out the zest

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