How to: Make homemade lemon curd

Makes 350 ml
2 whole eggs
2 egg yolks
165g caster sugar
80g butter, chilled
2 lemons, zest and juice



  1. In a pan, whisk together the whole eggs, yolks and sugar until smooth.
  2. Place the pan over a low heat. Add the butter, juice and zest and cook, whisking continuously, for 3-4 minutes until thickened.
  3. Strain through a sieve into a sterilised jar and keep, covered, in the fridge for up to two weeks.

Nutritional information:

Per serving: 147kcals, 8.4g fat (4.7g saturated), 17.5g carbs, 17.7g sugars, 1.9g protein, 0g fibre, 0.062g sodium