Lemon Curd

Lemon Curd

Zingy zesty and summery, lemon curd is the perfect condiment for your brunch or tea. Served best with scones, toasted bread or a beautiful pound cake.



  • 1/4 cup ( 60ml ) Lemon Juice
  • 1/2 tbsp Lemon Zest
  • 3 tbsp ( 45gms ) Unsalted Butter
  • 1 yolk
  • 1 egg
  • 1/2 cup ( 113gms ) Castor Sugar
  • 1 pinch Salt


  1. In a bowl add lemon juice, sugar, zest, yolk, egg, salt. Whisk till slightly aerated.
  2. Transfer the mixture to a pan and add butter.
  3. Turn on the flame to medium low and allow everything to melt slowly and come together.
  4. When the mixture starts to froth around the edges, keep stirring to ensure that the mix doesn’t curdle and cooks evenly.
  5. Keep stirring till the mixture coats the back of the spoon. Alternatively, pour a spoon of the curd on a plate and draw a line in the middle. If the line stays the curd id done.
  6. Transfer to a bowl, and place a cling film directly on top of the curd to avoid skin formation and allow to cool completely before transferring to a air tight jar.
  7. The lemon curd stays in the fridge for a month and frozen for about 3 months.

Lemon Curd

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