Lemon Curd

Long due this recipe. I’ve made this for my sable biscuit back in January. Although it contains raw eggs, it’s last in the fridge for weeks.

Lemon Curd


  • 4 Eggs
  • 4 Egg Yolk
  • 160g Caster Sugar
  • 5 Big Lemons
  • 140g Unsalted Butter
  • 2tbsp Honey
  • Preparation time: 10 minute
  • Cooking time: 15 minute


Whisk the eggs and yolks in a heatproof bowl with sugar, lemon zest and juice. Set the bowl over simmering water, and add the butter and honey. Stir it continuously. It takes roughly 12-15 minute to thicken. It should reach the consistency of ¬†custard. Turn off the heat, and pour the curd into sterilised jars. It will thicken further in the jar. Do not close it until it’s cooled down.

Keep it in the fridge.  It will last for weeks.


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