This zingy Lemon Curd is so easy to make, and delicious spread on toast or used as a filling in cupcakes. It’s also a good way to use up lemons if you’ve got an enthusiastic lemon tree like I have!
- 3 eggs + 3 egg yolks
- 250g caster sugar
- 120g unsalted butter
- 3 lemons: zest and juice
- In a saucepan, whisk together the whole eggs, egg yolks and caster sugar until smooth.
- Place pan over a low-medium heat, add the butter, lemon juice and zest. Whisk continuously until the mixture thickens.
- I like to keep the lemon zest in, but if you prefer a completely smooth curd then strain through a sieve.
- Cover and keep in the fridge for up to 2 weeks.
Makes enough to fill one and a half preserving jars (like the one pictured).
Made this recipe?
Tag @onehandedbaker on Facebook or #onehandedbaker on Instagram!