Lemon curd

Lemon curd.
Lemon curd. Photo: Marina Oliphant

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.


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.