Lemon Curd
Prep time
Cook time
Total time
We can thank the English for this bright yellow curd with its tart, vibrant flavor, as well as for the wonderful notion of spreading it on scones hot out of the oven.
  • 4 lemons, zest and juice
  • 200 g (1 cup, 7 oz) granulated sugar
  • 100 g (1/2 cup, 3.5 oz) butter, cut into cubes
  • 3 eggs
  • 1 egg yolk
  1. In a large bowl, beat the eggs, egg yolk and sugar with an electric mixer, until fluffy. Slowly add butter and beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
  2. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
  3. Remove the curd from the heat; stir in the lemon zest.
  4. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
Recipe by Bite It Quick at https://biteitquick.com/2015/07/04/lemon-curd/