Tangy yellow lemon curd, spring is here

I am a lemon addict which is difficult for someone living in Ireland where lemons are not native, where they cannot be grown, even in a glass house, and where they must travel miles to get to my door. But I cannot concede to eating only seasonal fruit when it comes to lemons.

Lemons look good in the fruit bowl, smell really good in a mug of hot water at 6am in the morning, and taste really good in cakes.


I like lemon in any format be it sweet, savoury or in a G&T and lemon curd is one of the best ways to extend that lemon flavour for a few weeks in the fridge. It can be enjoyed on toast, with scones, on meringues, rippled through ice-cream or by the teaspoon from the jar with the fridge door propped open.

I have used this lemon curd in a lemon meringue pie, in a lemon wedding cake, a lemon roulade and lemon ice-cream so it’s really versatile.

I used to use a recipe from one of my sisters (I have five and we all bake and cook) that used whole eggs. It was delicious but I found I needed a recipe that used yolks only that are left over after making a Pavlova.


I did a little research of other recipes and a paleo version uses honey and coconut oil while some other ‘standard’ recipes use corn flour to thicken it. A lemon curd, made slowly and allowed to thicken with time has to beat a corn flour version any day.

I use 4 simple ingredients, but use the best I can find which includes unwaxed lemons and real butter (I have already extolled the virtues of Irish butter but for me it’s the only butter we have).


The curd can be made directly in a saucepan on the hob or using a Ban Marie (double boiler I think it is called in north America) if you are concerned about scrambling the egg yolks.

It’s pancake Tuesday tomorrow so a perfect time to have a jar of lemon curd in the fridge. Here’s my recipe.

90 g sugar
50 g butter
4 egg yolks
3 lemons – juice and zest


  1. Put the butter, sugar, lemon juice and lemon zest in a heatproof bowl and place over a saucepan with a small amount of simmering water.
  2. Once butter is melted and sugar is dissolved whisk in the four egg yolks and allow the mixture to thicken slowly over a low heat, stirring regularly.
  3. Once thickened pour into a sterilised jar or tub and seal.
  4. Allow it to cool to room temperature before putting the fridge to set fully.


Tip – I heat the jar and lid in the oven for 5 minutes and keep it hot for pouring in the warm curd.

Once set enjoy that sweet, sour, yellow burst of sunshine goodness. How do you eat yours?

Until next time……………………………………….





4 thoughts on “Tangy yellow lemon curd, spring is here

    1. Yes I love it with yoghurt too and much better than bought lemon curd yoghurts. Must try it in tartlets next time. Sounds delicious.


  1. I made lemon and lime at the weekend and it is really good . I also made seville orange curd (the sour ones for marmalade ) when they were in season and it was delicious in green pancakes for St. Patrick’s Day


    1. I tried making ink grapefruit curd before and it wasn’t tart enough and an odd colour. Will try the lemon and lime curd too. Thanks for stopping by


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