Lemon Curd – “How To Make” Recipe From The Jam Jar Shop

Posted by Neil Smith on

Lemon Cake Loaf


Recipe Ingredients

  • 3oz Caster Sugar
  • 1 Large juicy lemon (grated rind and juice)
  • 2 Large Eggs
  • 2oz Butter
Recipe Equipment
  • Large preserving pan
  • Wooden spoon
  • Jam jars (10-15 depending on size) - We recommend a pack of 16oz Jars
  • Muslin cloth
  • Cellophane covers & waxed discs


  1. Wash the jars in warm soapy water
  2. Rinse and put in the oven to dry and sterilise - about 15-20 mins
  3. Grate the lemon zest onto the sugar
  4. Squeeze the juice and add to the beaten eggs
  5. Stir into the eggs
  6. Strain through a sieve lined with a piece of muslin onto the sugar and zest
  7. Cut the butter into squares and add to the mix
  8. Microwave on full power in short bursts of 1 minute stirring between (Do not overheat - you will end up with lemon scrambled egg).
  9. Stop heating when mixture will coat the back of a spoon. It will thicken more on cooling
  10. Pour into the warm jars and seal immediately
  11. Lemon curd will keep for about 6 weeks, but must be refrigerated at all times

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