This lemon curd couldn't be easier to make. Requiring just 5 ingredients and made in less than 10min, it will soon become your go to preserve.
This versatile preserve can be enjoyed spread onto toast, crumpets, bagels or pancakes, or dolloped onto yoghurt and granola.
Make sure to whisk the lemon juice and cornflour thoroughly, until smooth, in order to prevent your finished curd from forming lumps.
It's important to sterilise your jars before potting any preserve in order to prevent spoilage.
This recipe makes 375g
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- Zest and juice of 2 lemons
- 175 g caster sugar
- 1/2 Tbsp. cornflour
- 50 g butter
- 2 medium eggs
- Step 1Whisk together the lemon zest and juice, sugar and cornflour in a large microwave-safe bowl. Add butter, then microwave on full power (800W) for 2min until the butter has melted and the mixture is starting to bubble.
- Step 2Crack the eggs into a separate bowl and whisk until thoroughly broken up. Gradually add to the butter mixture, whisking constantly.
- Step 3Microwave again on full power (800W) for 2min until thickened. Pot immediately into sterilised jars and allow to cool completely. Or if you can't wait, serve warm, spread on toast, crumpets or scones.
To Store:
The potted sauce will keep in the fridge for up to 1 week. Once opened, eat within 3 days.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
