Lemon Curd

What to do with all the lemons we’ve been given? That was the question. Well, this is one fantastic, delicious way to use up lemons, a recipe sent to me by Judith Benson who lives in my part of the world, rural Andalucía. During winter, trees round here are laden down with oranges, lemons, limes and mandarins and we’re always looking for ways to use them.

Lemon tree


Makes approx 3 lbs!!

700g (25oz) castor sugar (Judith says she uses granulated and it seems fine and nobody has complained!!!)
I block butter 225g (8ozs)
Finely grated rind and juice of 6 large lemons
8 large eggs

cut lemons

Put sugar, butter, grated lemon rind and lemon juice in a heatproof basin.

Place the basin over a saucepan half full of simmering water, making sure the bottom of the basin does not touch the water.

Over low heat stir the mixture until the sugar has dissolved and butter melted (Judith says, “I now find a very short amount of time in the microwave to melt the butter helps!!”)

Add lightly beaten eggs and stir until mixture is thick enough to coat the back of a wooden spoon.

Pour into prepared jars and keep in the fridge once the lemon curd is cold.

LemoncurdJudith says, “It keeps for several weeks and is wonderful in Greek yogurt and feels very naughty but isn’t that bad!!”