Lemon Curd that Works

Lemon Curd
Lemon Curd
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Lemon Curd

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August 1, 2016This possibilities for this simple lemon curd are endless. If that's not enough, You can substitute the lemon for any other citrus juice you fancy.

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

  • Difficulty: Easy

I used to think Lemon curd was something that was given to you by someone to put in the back of the fridge, take up room and never be used. How wrong I was when I actually gave it a chance. Why wouldn't you want a jar of buttery, zesty deliciousness to hand in your fridge? You are only a few steps away from a quick dessert or icing for a cake or biscuits. You can even mix it with whipped cream, freeze it and make your own ice-creams.

So, give it a go and please don't abandon the result in the back of your fridge - you will regret it!


3 lemons, zest and juice (around 80ml)

100g sugar

4 eggs

1 gelatin leaf, bloomed in cold water

120g butter

2g salt


Blend the lemon zest, juice and sugar on medium until the sugar is dissolved.

Add the eggs and blend on low until well combined and bright yellow.

Pour into a pot and whisk over a low heat until it thickens and almost boils.

Return to the blender. Add the gelatin, butter and salt. Blend on low until smooth.

Pass through a sieve and place into a jar to cool.


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About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.