Lemon Curd Recipe

Serves 12
20 minutes


Lemon curd

  • 5 lemons, zest and juice
  • 6 egg yolks
  • 200g of sugar
  • 50g of cornflour
  • 80ml of water
  • 150g of butter, cubed


Place the lemon zest and juice in a pan over a medium heat and bring to the boil
Meanwhile, mix the cornflour into the water to form a smooth paste. In a separate bowl, whisk together the sugar and egg yolks then stir in the cornflour mixture
Pour this into the boiling lemon juice, whisking continuously until the mixture is smooth and has thickened
Remove the pan from the heat and beat in the butter a little at a time until smooth and glossy
Transfer to a clean jar and leave to cool. The curd will keep for a week in the fridge