Lemon Butter or Lemon Curd

August 31, 2012 — Leave a comment

If you happen to have a few lemons that need to be used up, this is a pretty good solution

I grew up eating lemon butter or lemon curd (depending upon your hemisphere), much to my chagrin I discovered my mother used to make it in a microwave, but as much as I don’t like to admit it, it did taste pretty good

Nevertheless, I prefer to make this by hand, for some reason I find the process therapeutic

I pretty much only ever have this with fresh bread or toast (applied liberally), but there are many uses for the old lemon butter – a topping for Pavlova, a tart filling, sponge cake, on pancakes, a summer-inspired trifle, over fresh berries…

This will last for about 7-10 days in the fridge, but you can freeze it, or of course give some away


1 and a quarter cups strained lemon juice (4-6 lemons)

1 and a half cups castor sugar

220g unsalted butter

1x tbsp lemon zest (about 1 lemon)

6x eggs


Put the sugar, lemon juice, and zest in a heat proof bowl

Place over saucepan of simmering water and combine

Add in butter and combine

In a separate bowl whisk the eggs

Then add the eggs to the lemon mixture, stirring constantly (you can’t stop for at least five minutes or the eggs will scramble)

You will need to cook for another ten minutes or until the mixture has thickened (keep stirring but you don’t need to stir the whole time)

Don’t let it boil however!

Once the mixture has thickened place the bowl into the sink with a few inches of cold water (to stop the cooking process)

Pour through a strainer into a jug and cover (removes white flecks of the eggs)

Once it has completely cooled, transfer to whatever size jars you have and place in the fridge

Total time: 25 mins

Makes: This fills up three jars that can fill 370g each


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