Homemade Lemon Curd

Lemon Curd_1


  • 180ml (equivalent to 3 large) fresh lemon juice
  • 1tbsp. grated lemon zest
  • 125g. Butter (softened)
  • 175g. Caster sugar
  • 3 Eggs

Let’s get started:-

  • Add the lemon juice, lemon zest, sugar and butter into a sauce pan; start cooking over medium heat.
  • Whisk the eggs and pour into the lemon mixture.
  • Continue to cook until it starts bubbling; lower the fire and allow it to cook for another 1-2mins
  • Pour into a mason jar and leave to cool.
  • Store in the fridge (it should last for 1 week) Lemon Curd


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