Lemon curd

IMG_1602In the Majura Kitchen we make this when we have lots of lemons and sell it at our weekly Produce Stall.  It’s a great fundraiser because it is so popular – you can never make enough.  It keeps for weeks if well sealed and refrigerated after opening.
Season:  All year

Type:  Preserves

Difficulty:  Easy

Serves:  4 cups

Fresh from the garden:  eggs, lemons

Recipe source: Adapted from Stephanie Alexander’s Cook’s Companion


  • chopping boards & non-slip mats
  • 1 medium knife
  • medium saucepan
  • scales
  • zester or grater
  • whisk or wooden spoon
  • juicer
  • sterilised jars



  • 4 large lemons
  • 200 g unsalted butter
  • 350 g sugar
  • 6 eggs
What to do

  • Set out your equipment and ingredients.
  • Finely grate zest and juice the lemons.
  • In a heavy-based saucepan, combine butter, lemon juice, zest and sugar.  Stir constantly over heat until the sugar has dissolved.
  • Lightly whisk the eggs.
  • Take the saucepan off the heat and whisk the eggs into the butter and lemon mixture.
  • Cook over low heat, stirring constantly, until the mixture has thickened.  Do not allow it to boil or it will curdle.
  • Pour straight into small, hot, sterilised jars.

How to sterilise jars

  • Wash and dry the jars and lids.
  • Put the jars in a cold oven then heat the oven to 150oC.
  • Once the oven has reached this temperature the jars are sterile and can be remove from the oven and filled with the preserves.


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