Alex’s Lemon Curd

IMG_2716Lemon curd is so easy to make, and much nicer than anything you can buy in the shops.  Alex and I made this batch as surprise filler for mummy’s Lemon Drizzle birthday cake.

We’ve used a bain marie here to prevent the mix from curdling and turning into a pan of lemon scrambled eggs – this is only a precaution and lemon curd can be made directly in the pan with some care.  The cornflour will help to stabilize the mixture.  This recipe works equally well with other citrus fruit, and I’ve even had success with both gooseberry and blackcurrant curd in the past, so experiment with whatever you have at hand.

Remember to store in the fridge once cooled and use within a month or so

Makes 2 * 1/2lb Jars


  • 4 unwaxed lemons, washed
  • 4 free range Eggs
  • 200g Sugar
  • 100g Butter
  • 1 tsp Cornflour


  • If using a bain marie, set a pan up with a small amount of water in the bottom and place a pyrex bowl over the pan so that the base doesn’t touch the water.  Bring the water up to the boil
  • Carefully zest the lemons, making sure you don’t get any of the white pith, then juice the lemons and add to the bain marie with the sugar and butter
  • Whisk the bowl until the butter has melted and sugar dissolved
  • Beat the eggs and cornflour together and pour into the bowl, whisking well for a minute or so
  • Cook the curd for another 10-15 minutes, beating periodically until you have a thick mixture which will coat the back of a spoon
  • Remove the bowl from the pan and set aside to cool a little
  • Pour the hot curd into 2 sterilised half pound jars and seal.  Allow to cool fully before refrigerating

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