Lemon Curd

Having chickens means we get lots of eggs (2-3 a day) so I’m always on the lookout for interesting egg recipes, especially for sweet stuff! I *love* lemon curd so when I discovered how easy it was to make I was over the moon. I made up a big batch so I could take some with me last weekend for my family.


180ml fresh lemon juice (about 4-6 lemons depending on size) Do NOT use bottled lemon juice
Zest of two lemons
175g sugar
3 whole eggs and one extra yolk
125g unsalted butter, cubed

In a large saucepan, melt the butter with the sugar, then add the rest of the ingredients. Cook over medium-low heat until thick enough to hold marks from whisk. Make sure to heat it slowly and don’t boil it.

This makes about 2 jars. I doubled it to get what you see in the picture, two of the jars are pretty big though. If you want to make it look pretty, cut a circle of fabric about 3 inches wider than the lid of the jar. Place the fabric over the top of the jar and secure with an elastic band or a ribbon.

I like it spread thickly on toast, yum.

Freshly made custard is another of my favourites. Have you got any tasty eggy recipes?

2 Responses to “Lemon Curd”

  1. Kim smith says:

    I love your blog! :] all your kitties are super cute! Negs (my little babe) says ‘meeaw!
    Oh, and Lemon Curd is the best!!!

  2. Zoe says:

    Oh. My. Gosh.
    I don’t have chooks (that’s chickens in Australian…), but I do have a packed lemon tree! And my mouth is watering. This weekend I’m so making some of that! Yum!

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