Lemon Curd

11:30 am on 3 September 2012

After Toast by Kate Gibbs
Published by Allen & Unwin


  • 125g butter
  • 1 cup sugar
  • grated zest and juice of 3 lemons
  • 3 free-range eggs


Place the butter, sugar, lemon zest and juice in a heatproof bowl. Set bowl over a saucepan of barely simmering water, over medium-low heat - be careful not to let base of bowl touch the water. Stir continuously until sugar has dissolved and butter has melted.

In a small bowl, whisk eggs with a fork.

Slowly add eggs to hot lemon mixture, stirring continuously over very low heat until mixture thickens-do not allow it to boil or it will curdle. The lemon curd is ready when it is thick enough to coat the back of a spoon.

Pour curd into one or two hot, sterilised jars and seal. Label and store in the fridge for up to 2 weeks.

Makes about two cups.

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