Lemon Curd `


  • 3 Egg Yolks (beaten)
  • 125g/4oz Caster Sugar
  • 2 Lemons (juice & rind)
  • 50g/2oz Butter



  1. Over a low heat melt the butter, add sugar, juice and rind. Then stir in the well-beaten egg yolks.
  2. Stir over a gentle heat until mixture coats the back of spoon.
  3. Remove from heat, and pour into a bowl. It will thicken as it cools.
  4. Once cold, store for up to three weeks in a ‘fridge. In most homes it does not last the three weeks!!