Lemon Curd …

Lemon Curd 001

Lemon Curd is a delicious, sweet, thick dessert spread and topping. It’s sometimes referred to as Lemon Spread or Lemon Butter but, whatever you call it, it’s quite quick and easy to make. One spoonful of this tart, yet sweet goodness and you’ll be hooked … guaranteed!

I usually serve mine for afternoon tea with a beautiful, fluffy scone, or my kids love it with pikelets and fresh fruit for an after school snack. I also enjoy making it as a homemade gift at Christmas time for family and friends and it makes an ideal gift for teachers. Enjoy!

Lemon Curd …
Ingredients …
  • 6 egg yolks
  • 1 cup castor sugar
  • ⅓ cup butter, chopped roughly
  • 1 tablespoon finely grated lemon zest
  • ⅔ cup freshly squeezed lemon juice
Method …
  1. Whisk egg yolks and castor sugar together in a medium-sized saucepan.
  2. Add butter, lemon zest and lemon juice and stir mixture constantly over a very low heat for approximately 10 – 12 minutes or until mixture coats the back of a wooden spoon thickly.
  3. Remove from stove and pour into sterilised jars, seal with a lid and place in the fridge to cool completely.

Clever Tricks, Tips and Hints …

  • This Lemon Curd will keep for up to 2 weeks in a sealed, air-tight jar or container in the fridge. I’ve also frozen Lemon Curd successfully and it will keep for up to 2 months in the freezer.

  • Be patient when waiting for the Lemon Curd to thicken on the stove as it can take some time. Just be sure to continue stirring for the whole period and don’t walk away and leave the Curd to simmer. I have induction cooking with the top temperature being 9 … I set the stove to 3 to make this Curd.

  • Don’t be tempted to turn the heat up to make the Curd thicken quicker as it will most likely cause it to curdle … it really must be cooked on a very gentle heat … that’s the secret.

  • This Curd recipe will have a slightly “rough” texture due to the lemon zest. If you prefer a completely smooth Curd, you can push it through a fine strainer before bottling.

  • As this recipe uses only egg yolks, save the egg whites and freeze to use at another time to make omelettes, meringues or pavlova.

  • If bottling the Lemon Curd, be sure to sterilise the jars by running them through the hottest cycle of the dishwasher or boiling the jars in a boiler on the stove for approximately 20 minutes.

  • Lemon Curd will thicken once it’s cooled and refrigerated. It can be difficult to reheat but I have done it successfully by placing it in a small saucepan and reheating over the lowest heat and by stirring gently. If it’s reheated on a high temperature it will burn.

Lemon Curd 002

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