Lemon curd
Prep time: 25 minsTotal time: 
Lemon curd
The Archers once saw Doris Archer’s lemon curd questioned at the 1977 Flower and Produce Show. No such drama here – our version makes a lovely gift
Prep time: 25 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- zest and juice of 4 lemons
- 200g caster sugar
- 150g unsalted butter, cubed
- 4 medium egg yolks
Step by step
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Combine the lemon zest and juice, caster sugar and butter in a medium pan. Set over a mediumlow heat and stir until the butter has melted.
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Add the egg yolks and whisk constantly for 10-15 minutes until the mixture becomes lighter in colour and thick enough to coat the back of a spoon.
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Remove from the heat and set aside to cool, stirring occasionally. Once completely cooled, transfer to a sterilised jar* and store in the fridge for up to 1 week or in the freezer for up to 3 months.
*Sterilise a jar for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
