Grated zest of 2 lemons
Lemon juice (squeezed from the lemons)
100g butter
5 eggs
¾ cup of sugar

  1. Add the lemon zest, juice, sugar and butter into a bowl.
  2. Separate the eggs and whisk the egg whites together.
  3. Add the egg whites to the lemon mixture and sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Whisk it all together.
  4. Add the egg yolks and continue whisking until all of the ingredients are well combined.
  5. Leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy.
  6. Remove from the heat and strain the mixture into a pot.
  7. Once cooled, spoon the lemon curd into sterilised jars and seal. Store in the fridge.

Recipe Video