Skip to main content

Lemon curd

Home made lemon curd is quick and easy to make preserve that can be used in cakes, bakes or simply spread on a slice of toast

Gluten Free

1 Jar


Lemon curd

  1. Lightly beat the eggs in a small bowl

  2. Place the butter, sugar, eggs and lemon juice & zest in a medium saucepan

  3. Heat on a low heat, stirring continuously until thickened.

  4. Pour into warm sterilized jars, cover with greaseproof paper or a lid and store in the refrigerator. Eat within 2 weeks or freeze for up to 6 months.


Lemon curd

  • 6 large eggs

  • 6 lemons (juice & zets)

  • 675g granulated sugar

  • 170g butter (unsalted)

Buy Torie Jaynes Stylish Home Sewing on Amazon
Torie Jayne on Spoonflower

On Pinterest...

Latest recipe...

Sequin Christmas Cake 3
Gold Sequin Gluten Free Christmas Cake Recipe

Hello lovelies! I have been crazy busy of late working on a brand new project I can't wait to...

Latest notebook...

Micro eggs
Micro Chocolate Eggs

I love these tiny Micro chocolate eggs from Tesco and usually buy at least one bag a year to use...