Lemon Curd


  • Grated rind and juice from 3 Lemons
  • 4 oz Butter (melted)
  • 7 oz Caster Sugar
  • 3 Eggs (beaten)


  • Put everything together in a bowl and place over a saucepan of simmering water. (The water should not be boiling unless you want to make lemon flavored scrambled eggs!)
  • Stir occasionally until thick - about 20 minutes.
  • Store in heated clean jars.

Notes :

  • Scrub the lemons well before using.
  • The curd is great on toast or freshly made soda bread. It also makes a wonderful filling for sponge cake.
  • Try making it with half lemon and half orange to give St. Clements Curd.

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