Lemon Curd

Let the sunshine in and enjoy this colourful curd on scones, crumpets or waffles.

Preparation: 30 minutes


Makes × 225 ml (8 fl oz) jars

  • 325 g (11 ½ oz) golden caster sugar
  • Juice and zest of 4 lemons
  • 125 g (4 oz) butter, cut into small pieces
  • 4 eggs, beaten


Place the sugar, juice and zest, butter and eggs into a large heatproof bowl on top of a pan of simmering water. The bottom of the bowl must not be in contact with the water.

Stir constantly with a wooden spoon until the mixture is thick and coats the back of the spoon.

Pour the curd into hot sterilised jars, cover and seal. Label the jars when cold and refrigerate for up to 2 weeks.

Once opened consume within 3 days.

Recipe from the "Women’s Institute Book of Preserves" by Carol Tennant (Simon & Schuster: London, 2008)