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Lemon Curd


3 egg yolks

175g caster sugar

Juice of 2 lemons

115g butter


1. Place a heatproof bowl over a pan of simmering water. Add the egg yolk, sugar and lemon juice to the bowl and whisk. Once the sugar has dissolved gradually add the butter, keep whisking until it started to thicken. Once it coats the back of a spoon, remove from the heat and place in a jar, it will firm up once cooled.​

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