This is my handmade creamy Lemon Curd recipe which I absolutely love to make. I genuinely have no idea why people still buy lemon curd from the shops when it is SO easy to make at home. It’s also perfect to make with children on a rainy day and a super zesty yummy topping for delicious fairy cakes. It takes around 20 minutes to prepare and make and eat – all in and hey presto, delicious lemon curd!
- 3 unwaxed lemons, zest and juice
- 170g golden caster sugar
- 100g slightly salted butter (you can use unsalted)
- 3 free-range eggs
- Sprinkle of rose petals (not compulsory)
Grate the lemon zest (and get a fab bicep and shoulder workout) into a heatproof glass bowl with the sugar and butter and then add the juice. Place the bowl over simmering water and stir, using a whisk until the butter has melted.
Whisk your eggs and stir them into the lemony lemon-ness and whisk for around 7-10 minutes until the mixture is creamy and resembles custard.
Remove the lemon curd but continue to stir as it starts to cool and once cool, spoon into your jars.
- Enjoy! You can keep the lemon curd for up to around 4 weeks and it’s absolutely delicious on pancakes, scones and crumpets!!
If you like this handmade creamy lemon curd recipe, you might like my Caraway Cake with Orange and Maple Buttercream, which you can find here.