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Lemon curd

This is delicious as a spread for toast or scones, to sandwich together a sponge cake or as the filling for powder puffs. It keeps for weeks if well sealed and refrigerated after opening.


Stephanie Alexander's lemon curd.
Stephanie Alexander's lemon curd. Photo: Marina Oliphant
  • 4 egg yolks
  • ⅔ cup castor sugar
  • 60g unsalted butter
  • 2 tsp grated lemon zest
  • 100ml lemon juice


Whisk egg yolks and sugar until well combined but not frothy.

Tip into a heavy-based non-reactive saucepan and add butter, zest and juice.

Stirring constantly, bring to simmering point over a medium-high heat (about five minutes).

As soon as bubbles appear, remove from heat, still stirring. Allow to cool.

Transfer to sterilised jars and seal.

Main ingredient:

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