Lemon Curd

Preparation info

    • Difficulty


Appears in

Farmhouse Kitchen

Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 4 oz. butter
  • finely grated zest and juice of 2 large lemons
  • 8 oz.


Put the butter and sugar into the top of a double boiler or basin over boiling water. Stir until the butter has melted. Blend the eggs with the grated zest, then strain over the juice. Add this to the butter and sugar and cook over hot water until the mixture thickens sufficiently to coat the back of a wooden spoon. Pour into hot sterilized jars, cover and store for up to 3 months.