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Lemon Curd
By Sally Lunn's Historic Eating House and Museum


Peel from 3 large lemons

85ml freshly squeezed lemon juice (Number of lemons required will depend on the size – between 2 and 4)

50g UNSALTED Butter

200g Caster Sugar

85ml fresh eggs (again eggs vary in size so measure it – between 1 and 3 eggs)

Glass jar/s to hold 350ml


1. Clean and sterilise your jar/s and lid/s.

2. Peel lemon skin (thinly as possible) with potato peeler into strips.

3. Squeeze, strain for pips, and then measure lemon juice

4. Add rind to measured lemon juice in a jug

5. Put all the UNSALTED butter in bowl over saucepan of boiling water and melt

6. When melted, add sugar, lemon juice and lemon peel strips.

7. Stir (often but not continually) over water bath until sugar is dissolved.

8. When sugar has dissolved, remove bowl from atop the boiling water and stand atop another bowl / pan of

cold water

9. Beat eggs lightly – don’t let them ‘froth’ and set aside.

10. When the mixture is cool, add beaten eggs to lemon mixture and mix in well.

11. Now pass mixture through fine Nylon sieve into another bowl which will then fit over the saucepan. (Discard sieve contents: lemon rind and any bits). Try and get all the juice by squeezing the strips etc.

12. Sit bowl back over saucepan of boiling water. Stir every minute or so until it starts to thicken. Stir continuously over heat for a further 5 minutes. It should now be a deep yellow and a gloopy ish liquid

13. Pour into jars. Allow to cool then lid.

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