June 23, 2017








Yield 500ml curd / 2 small 7.4 fl.oz weck jars






140ml Lemon Juice, about 4 juicy organic lemons

3 eggs, large & free range 

100g unsalted butter 

250g castor sugar






If you are lucky enough to have a lemon tree in your garden, head out and pick your lemons.




Place empty jars in a large pot.  Completely cover the jars with water.  Bring to a boil over high heat.

Once the water reaches a full rolling boil, begin timing. Boil the jars for 15 minutes.  Turn off the heat. If you are not quite ready to fill the sterilized jars and proceed with canning your recipe, you can leave them in the hot water for up to an hour. If you wait longer than an hour, you'll need to sterilise them again.





Prepare your lemons by washing & drying them. Grate the rinds, squeeze and strain the juice.  If you have a food processor with a juicing attachment, this will make the process much quicker, alternatively a good old fashioned juicer will work just fine ( and this method will heal any cuts on your hands! )





Add the lemon juice, lemon rind, sugar and unsalted butter to a glass bowl. Cook slowly, stirring intermittently over a bain marie (a glass bowl placed on top of a saucepan with some water, so it fits snuggly). The water should not touch the glass.  The heat and steam cooks the mixture by indirect heat.  





Cook until the sugar has dissolved and the butter has melted.




You may find you need to turn the heat on and off, as the water may start boiling over - this is just part of the process...be patient


Strain in the lightly beaten eggs.  Cook gently, stirring frequently - until it begins to thicken.  DO NOT BOIL.  The main concern with the curd is not to overheat the mixture, as then the eggs will begin to scramble! and no ones wants a lumpy curd.





Remember to be patient with the curd - it is sometimes best to bake or cook another dish while cooking out your curd, that way you can keep an eye on the curd, while stirring now and again.  That way you won't become too impatient. 




Remove from the heat and pour at once into sterilised jars.  Cover and store. 
















Lemons have always been a firm favourite of mine, I have always been fortunate enough to have a lemon tree in our garden whilst growing up.  Citrus is in full bloom at the moment, and my mom and grandmother's lemon trees are holding more fruit than they can bare.  I was gifted the excess yellow globes, and as I had already prepared my preserved lemons, lemon curd was naturally my next option.  This curd recipe is pure gold and I couldn't not share it.   It is perfect to slather on toasted brioche, swirl into double cream greek yogurt or for filling a lemon tart.  Best enjoyed with a cup of tea, shared with friends.  Happy cooking.





Photos by Timothy Bowles

Styling & Editing by Megan Kate Swan



Find the printable version of the recipe here.


Source: Adapted from Silwood Recipe Service


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