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Recently….life gave me lemons.  So I made lemon curd and now all is well in the World 🙂

I know these are a bit fancy for the kitchen cupboard, I decided to spread the lemony goodness and give a few pots as gifts.  Incidentally I think these would make great gifts for Valentine’s Day, mother’s Day or even as a gift for a teacher at the end of term.  They will keep in the jar for 3 months if you sterilise the jars properly.

This recipe makes 6 small jars or 3 regular sized jars.

You Will Need:

1lb / 450 grams granulated sugar

4 unwaxed lemons

4 medium eggs

4 ounce  / 115 grams unsalted butter


  • To sterilise your jars, clean them in hot soapy water and rinse well.
  • Place the jars (upside down) and lids in the oven separately
  • Turn on the oven to 130/ Gas Mark 1 and heat the jars for 30 minutes.
  • Leave the jars in the warm oven until you are ready to use them.
  • Carefully wash your lemons.
  • Zest the lemons into a medium bowl.
  • Squeeze the juice of the lemons into the bowl.
  • Check your juice for pips!
  • In a measuring jug, whisk the eggs.
  • Add the eggs, the sugar and the butter to the bowl and whisk all the ingredients together.
  • Place the bowl over a pan of hot water, making sure that the bottom of the bowl isn’t sat in the water.
  • Stirring constantly, heat the mixture until the sugar dissolves.
  • Continue to cook (and stir) the mixture until it thickens enough to cover the back of a metal spoon. This will take around ten minutes.
  • Although it may still seem a little thin, the lemon curd will thicken as it cools.
  • Pot immediately into warm, sterilised jars and fasten the lids tightly.
  • Decorate with little paper doilies and string.


When Beth tried my lemon curd she literally jumped for joy before smothering a cracker with the lovely stuff and running away.  Children: the best poison testers ever ;-P

Love Rachel



Be a social butterfly...