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Lemon Curd

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Lemon Curd

Lemon Curd
Laura Hynd
Provided by:
total prep
One clever shortcut for this recipe is to use a microwave. By beating the mixture every minute or two until it's thick, you can achieve a perfect lemon curd in the microwave. But for those who are afraid of producing a bowl of scrambled eggs or a boiled-over mess to clean up, there's always the standard method below.

Recipe from Jam, Jelly & Relish: Simple Preserves, Pickles & Chutney & Creative Ways to Cook with Them by Ghillie James/Kyle Books 2010.


  • 2 1/4 sticks (250g) butter
  • juice and zest of 5 to 6 organic lemons (you need 3/4 cup juice)
  • 5 large eggs
  • 1 1/4 cups superfine sugar


  • Put the butter into a large heatproof bowl over a pan of barely simmering water and melt. Meanwhile, put the juice, zest, eggs, and sugar into a bowl and, using a whisk, beat together thoroughly.
  • Strain this mixture through a sieve into the butter and whisk over the heat for 30 to 35 minutes, or until thick enough to just coat the back of a spoon (it should have the consistency of a runny white sauce).
  • Pour, while warm, into warm sterilized jars, then seal and store in the fridge for up to a month. Once opened, use within a week.