Ingredients for Lemon Curd:
- 4 large lemons
- 1 lb (450 g) caster sugar
- 6 eggs
- 4 ozs (112 g) butter
Method for Lemon Curd:
- Wash the lemons and remove very thin strips of rind from two of them.
- Cut in half and squeeze out the juice, removing any pips.
- Put the juice and rind, beaten eggs and other ingredients into a double saucepan (or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved.
- Continue cooking until the mixture thickens.
- Remove the rind.
- Turn into hot clean jars and seal at once.
Makes about 2 lbs (900 g) of Lemon Curd.
Great on bread or toast but don’t forget traditional curd tarts – they may not be fashionable but they are still delicious.
Try to obtain organic lemons as most pesticide residues are in the peel. Unwaxed lemons are better but if you can’t get them, wash well under hot water using a vegetable scrubbing brush to remove the coating before preparing.
When juicing citrus fruits, a few moments in the microwave will warm up the fruit making the juice easier to extract.
Important Note: Unlike store-bought curds with preservatives Fruit curds do not store for long because of the eggs. Best kept in the refrigerators and eaten within two or three weeks at most.
Because of the lightly cooked eggs in them, there are health implications and home made curds are probably best avoided by pregnant ladies, babies, younger children and the elderly or anyone who is at particular risk from salmonella. It is a very small risk, but nonetheless a risk.
More Information on Fruit Curds
Fruit Curds - How To Make Fruit Curd
entering a show at the weekend, every time i use my old (grandads) recipe for curd i only ever come second or third…time to change the recipe me thinks!!!!
Going to try yours. other peoples in the shows always seem more ‘yellow’ then mine! your recipe seems to use more eggs, thinking this may help….will let you know!
Thanks. Great site!!!
Annie
made lemon curd today its lovely .i grated rind in instead of having to fish out pieces ,great site.
Hi – wanted to make lemon curd for Christmas presents. Once it has been made, how long does it keep and then, once opened, how long will it keep?
Great site – I have made your rhubarb chutney and piccallili – delicious.
Thanks
Ange
Home made curds do not store for long because of the egg content. They are best kept in the refrigerator and used within 2 to 3 weeks at most.
Mum had a recipe but when she died my dad burnt her recipe book since then (32yrs since) I have never done it but bought shop stuff. Before christmas I found your site and recipe. I made it with my young grandaughter Katie. We had a great time and it was lovely just like mums! Out of the first batch I got a half jar the next lot one jar and this new lot well I’m hiding the lot HA!HA!
Last time I tried to make lemon curd, it separated into two layers in the jars. Maybe I didn’t let it thicken enough before putting it into them. Then again; it maybe that I didn’t use your recipe!! Have just finished putting it into the jars; and it looks OK this time!! Fingers crossed!
Annie Gammell, just a thought! if you use more egg ” yolks” than all whole eggs , this would help to make your ” curd” more YELLOW for your show, & try to buy organic eggs ( never from a ” super market ” but a Farm if possible. I hope this helps!!
I always ” cook my curds ” over hot water, it does take longer but it never ” curdles” I have a ” choclatier” ?? for my melting choc recipes & it is super for curds!
Just made this recipe – my 2 little girls love it – really simple to make and delicious – thanks!
I have just made raspberry curd!(bit more time needed to sieve the fruit first)… the colour is fantastic and tastes delicious too…I have put into small fancy jars for little gifts for friends to try…Will try apricot next!! “yummy”
Hi just happened on this site, made the lemon curd its lovely very lemonie….. been reading about everyone and the rasberry curd very nice. At a farmers market I tried Lime and coconut, I’m trying that next, Happy Curding…..
Just made a batch of this and it’s really tasty, Don’t think I’ll have enough left for xmas pressies!
Thanks
Love your Lemon Curd! I have just made 8 Jars for xmas presents. I have used this recipe many times and only had one disaster, I left it to answer the door and when I went back the eggs has scrambled so I had to start again. Merry Christmas!
Just made this recipe last night (I halved it) to fill a cake. Very tangy and lemony. I sieved it before putting in a jar and straight in the fridge. Took a while to thicken but I kept an eye on it and kept stirring.
Lovely smooth curd but too sweet for me. I think it would still work with less sugar.
I cook lemon curd in the microwave-very easy. Cook on medium for a minute each time then stir.Don’t let boil
I have been making Lemon Curd for years, usually they are perfect but often they curdle, probably because I have been impatient. If it does, or you get scrambled eggs because you have gone to the door, don’t worry just pass it through a sieve – perfect again!
Superb recipe, this is the 3rd time I have used this recipe to use up an excess of fresh lemons and it tastes delicious! Thank you so much 🙂
I have had very good results intense flavour and colour by microwaving the lemon curd, then finishing with a small electric beater. A very good seller at my market stall!
I used your recipe for an entry in the local Horticultural Show and my jar got First Prize!! The chutney didn’t come anywhere though. Can’t win them all.