Lemon Curd

My all time favourite preserve. This recipe comes from Ottolenghi. Using the zest gives it an extra lemony hit. Great on toast, pancakes, waffles, you can turn it into a lemon meringue pie, or just eat straight from the jar with a spoon. Yum.


200ml lemon juice (from 4-6 lemons)

finely grated zest of 4 lemons

200g caster sugar

4 eggs plus 4 yolks

180g unsalted butter, cut into small cubes and divided in two 90g portions


Put all the ingredients minus the second 90g of butter into a large heavy bottomed saucepan. Put over a medium-low heat and whisk constantly by hand until it starts to thicken. When you notice large bubbles forming continue to cook for another minute, then remove from the heat. Add the rest of the butter and whisk until it melts.

Press the curd through a sieve and into a container. Cover the surface with cling film to stop a skin forming. Let it cool to room temperature and then place in the refrigerator for at least 4 hours before serving, so it has time to firm up.

This keeps in the fridge for up to a week. It also freezes well.