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In a bowl, whisk together the lemon zest and juice with the eggs and the yolks, stir in the sugar and then add the butter.

Put the bowl over a pan of gently simmering water and stir frequently until thickened (about 15-20 minutes) Whilst the curd is hot, spoon it into hot sterilised jars and seal.

Yummy lemon curd! :)

  • 3 lemons (grated zest and juice)
  • 3 large eggs
  • 2 egg yolks
  • 175.0g Caster sugar
  • 100.0g Unsalted butter cut into chunks