Lemon Curd

Preparation info

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By Peter Gilmore

Published 2014

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  • 3 eggs
  • 180 g ( oz) caster (superfine) sugar
  • 90 g ( oz) unsalted butter
  • 125 ml (4 fl oz) strained lemon juice


Whisk the eggs and sugar together in a medium bowl. Bring the butter and lemon juice to the boil, then, whisking constantly, pour the juice mixture onto the eggs and sugar. Constantly whisk over a double boiler until the mixture thickens. Cool over ice. Transfer to the refrigerator until required.