Tangy Lemon Curd

The Boyfriend has a few things he’s incredibly particular about. One of them is lemon curd. He would only have his mum’s lemon curd. But located 14,000 km away from home, I was his next best bet. So, a year ago, he presented me with the challenge of making his mum’s lemon curd. Being the true Asian I was, I had not heard of lemon curd until then. What is this weird invention you speak of?

I took up the challenge anyway and it turns out lemon curd is just a really lemony butter spread that is AMAZING with crumpets and plain sponge cake. Some may agree it goes brilliantly well with toast and tarts but I’m not that partial to that.

Of several lemon curds I have tried, this one turns out to be my favourite as most are far too buttery and sweet for my liking. This particular recipe is tangy, yet not too sharp and not too sweet.

Tip: If you find zesting a mighty a pain in the ass, I highly recommend investing in a Microplane Zester. It is seriously revolutionary.


Prep time: 5 minutes
Cooking time: 10-12 minutes
Makes 2 cups

3 fresh organic or free-range eggs
7oz / 180-200g caster sugar
4oz / 115g butter
3 lemons, juiced
zest of one lemon, just the yellow bit of the skin

1. Whisk eggs and sugar in a saucepan until smooth, then place pan over a low heat.
2. Add the butter, juice and zest and whisk continuously until creamy and has the consistency of sour cream or mayonnaise.
3. Pour into sterilised jar and store for 2-3 weeks.

1. In microwave safe bowl or jug, whisk eggs and sugar until smooth. Add the butter, juice and zest and whisk.
2. With microwave set to medium, cook mixture in one minute intervals, stirring after each minute until the mixture reaches a thick consistency.
3. Pour into sterilised jar and store for 2-3 weeks.

OVEN: Preheat the oven to 120°C. Place jars and lids on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately.

STOVE TOP: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Remove the jars using metal tongs and allow to air dry or dry with clean paper towel.

DISHWASHER: Place jars, lids and rubber seals in the dishwasher on the hottest cycle.


4 thoughts on “Tangy Lemon Curd

  1. Hi June
    I love your recipies and can’t wait to try the lemon cake – have tried two other versions. Love your comments about my mothers cake slices. Mike was shocked when he first met them and tried the famous sponge cake! He definitely enjoys the larger portions and not the “Purdy” slices! Hazel getting bigger & bitier by the day. Love Sarah

    • Hi Sarah. Great to hear from you and I’m happy to hear Hazel is doing well. I think you will enjoy the blueberry muffins I have posted on here too. You should get Emily to make them as they are really easy to make!

  2. Pingback: Homemade Apple Sauce | the squeaky kitchen

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