Lemon Curd
Prep time: 
Cook time: 
Total time: 
Serves: About 1200ml
  • 200g butter
  • Eight large lemons
  • 300g white sugar
  • Eight large eggs
  1. Find a pan / heat-proof mixing bowl / water combination where you can set the bowl over some water in the pan without the bottom of the bowl touching the water.
  2. Put on a low heat on the hob and place the butter in the bowl to melt.
  3. Remove the zest from the lemons with a potato peeler, taking as little of the white pith as you can.
  4. Whizz together the zest and sugar in a food processor until finely processed.
  5. Add the sugar and lemon zest to the mixing bowl once the butter has melted.
  6. Cut the lemons in half and squeeze the juice from them through a sieve to remove any stray pips into the mixing bowl over the pan.
  7. Before the mixture gets too hot, break the eggs into a bowl and add to the mixing bowl, whisking to combine.
  8. Continue whisking gently until the mixture thickens - about ten - fifteen minutes. It will thicken more once cool.
  9. Pour into sterilised jars* and seal whist still warm. Will keep for two weeks in the fridge.
  10. *Good hygiene is vital for preserving. Put the jars in the oven at 150 degrees C for ten minutes or wash them in the dishwasher. Heat lids and seals in boiling water for a few minutes. Do the same with any jugs, spoons, ladles or tongs you use for bottling.
Recipe by The Kitchen Garden at https://thekitchengarden.co.nz/lemon-curd/