Lemon Curd

Source : Kicthen Corner

2 Large eggs
60 gr caster sugar (add more if you find it sour)
60 gr lemon juice
2 Lemon zest
45 gr Butter (I only use 40gr)

- Combine the eggs, sugar, lemon juice and zest and cook over a double boiler until smooth and thicken. 
- Add butter and stir for the final shining and silky consistency.
- Set aside to cool before keep in the sterilised bottle. (Best consume within 2 weeks in the Fridge)


  1. Hi DG,
    Loved your smooth lemon curd. Did you use Meyer lemons for your curd?
    By the way, I have nominated your blog for the 2015 Versatile Blogger Award. Please click on my post at http://mintyskitchen.blogspot.com/2015/07/the-versatile-blogger-award.html to follow up on this.

  2. This looks so tasty!!

    Check out my blog here - EatingYourselfHappy

    Have a great weekend!