I love lemon. There, i said it. Lemon water in the morning. Lemonade to kick that 3pm slump and lemon and honey to send me to sleep. And when lemon is in a dessert – well, I ask what is not to love?

I don’t use lemon curd enough. The reason behind it is that I almost forget how easy and versatile it is. This in particular lemon curd was made to use on my Lemon Thyme Madeleines. At the last minute I ended up changing things around and instead was left thinking how i could use this lemon curd up.

I opted to use it on my breakfast for this week with some natural yoghurt, pumpkin and poppy seeds and a drizzle of honey. But it did make me realise how else I could have used it – should i create a good old fashioned tart? How about a lemon meringue pie? In a cake or perhaps with pancakes. The list is endless. The versatility of it is made all the more sweeter by the ease of making it.


A medium pan
Heatproof bowl
Jug, bowl or jar.

3-4 large unwaxed lemons, zest and juice.
110g unsalted butter
220g caster sugar
3 large free-range eggs + 1 extra yolk, beaten.

Cube the butter and add to a heatproof bowl. Place the bowl over a pan of gently boiling water.
At the same time add the sugar and the zest and juice of the lemons. Stir frequently until the butter has melted.
Gradually add the beaten egg, whisking as you do so.
Keep beating and the mixture will eventually thicken – what you’re looking for is for it to coat the back of a spoon.
Remove from the heat and pour into a bowl or sterilised jar, resisting the urge to pour directly into mouth.

Done. That’s all it takes. This should yield about 500g.