Karen Burns-Booth

Mum’s Lemon Curd

Great Britain

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Preparation info
  • Makes

    2 x 250 g

    jars
    • Difficulty

      Easy

Appears in
Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad
Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

This is Mum’s recipe for a wonderfully classic British preserve. Spread it thickly on fresh baked bread, crumpets, scones, muffins or hot buttered toast. It’s also delicious on pancakes and if used as a filling for cakes or tarts. NB: I also add the zest for a slightly lemonier tang.

Ingredients

  • 115 g unsalted butter
  • 225 g white granulated sugar
  • 4

Method

  1. Place a heatproof bowl over gently simmering water in a large saucepan. Add the butter and melt it slowly, then add the sugar and make sure it has dissolved before adding the lemon zest, juice and the eggs.
  2. Stirring all the time, making sure the water does NOT boil, cook the mixture for about 10 to 20 minutes. The curd is ready when it is as th