Farmersgirl Kitchen

Lemon Curd

Uncategorized | August 4, 2009 | By

I made Lemon Curd yesterday, using the recipe from Good Housekeeping, 50th Anniversary Cookbook, here is the recipe:

Makes 700g (1.5lb)

grated zest and juice of 4 medium ripe, juicy lemons
4 eggs, beaten
125g (4oz) butter, cut in small pieces
350g (12oz) caster sugar

1. Place all the ingredients in a double boiler or in a large heatproof bowl over a pan of simmering water. Sir until the sugar has dissolved and continue to heat gently, stirring, for about 20 minutes until thick enough to coat the back of the spoon; do not allow to boil or it will curdle.

2. Strain the lemon curd through a fine sieve. Pot and cover in the usual way. Store in the refrigerator and use within 2-3 weeks.

It nearly went disastrously wrong as I had it in my head that you only used the egg yolks and couldn’t quite work out why it wasn’t thickening. Eventually I looked again at the recipe and realised that I should have used the whole eggs! I still had the egg whites in a bowl, so whisked them up a little, then added the warm lemon mixture one spoonful at a time, with lots of whisking. Fortunately, it didn’t curdle and only took another five minutes to thicken.

  1. Angelnorth
    August 4, 2009

    and it looks lush, I'm going to savour every mouthful of my pot – thank you!

  2. Traceyr
    August 4, 2009

    mmmmmm get the butter and some crusty bread and I'll be over. 🙂

  3. Kaz
    August 5, 2009


  4. the ungourmet
    August 12, 2009

    This jar looks so pretty! I just love lemon curd!

  5. Chele
    September 6, 2009

    That looks great – glad I'm not the only one that leaves out bits of recipes lol

  6. Sophie
    September 20, 2009

    Your lemon curd looks so tasty: divine even!