Easy Homemade Lemon Curd

This is a great way of using up lemons and makes great pie filling, cake filling or even on toasted crumpets – and most importantly tastes a million times better than shop bought – yum!

75g butter

150g caster sugar

Grated zest and juice of 3 lemons

2 whole eggs & 1 yolk

How To Make:

  • Place butter, sugar, zest and juice in saucepan and gently heat until melted together.
  • Put eggs in bowl and beat well, then pour onto butter mix and whisk continuously on very low heat until thickened enough to coat back of spoon.
  • Pour into sterilised mason jar or large jam jar and refrigerate once cool. Will keep for couple 2 weeks in fridge or you can freeze.