Sunshine in a Jar

Today I made Lemon Curd its a favourite in this house and so I thought I would share the recipe (Note:I take no responsibility for any expanding waistlines). Uses are fillings for cakes and slices or drizzle it on ice-cream yum! Or just spread it on toast and enjoy with a hot cuppa.


  •  3 Eggs
  • 3/4 Cup Sugar
  • 1/3 Cup squeezed lemon juice (2-4 lemons)
  • 55 Grams Butter
  • 1 Tablespoon grated lemon zest









Put sugar, eggs and lemon juice into a bowl and give it a whisk.

 Put into a small pot and on a very low heat stir continuously, the sugar will dissolve and eggs will cook and this will thicken the curd.

When the curd has a runny custard like consistency it is ready. Takes about 10 minutes.


Take lemon curd off the heat then add butter and lemon zest. Stir until the butter is melted.










Pour lemon curd into a jar or container and store in fridge for up to 2 weeks.


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