Sweet, smooth and zingy, lemon curd is the ultimate treat on toast. With just a few ingredients and 10 minutes to spare, it’s incredibly easy to make from scratch, too.
To get it absolutely perfect, just follow a couple of simple rules – make sure you stir it continuously to avoid any lumps, and don’t let it overcook, otherwise it might curdle!
Lemon curd is a great gift to give to loved ones, or keep it for yourself and use it for sweet tart, pie or cake fillings, drizzled into an indulgent sundae, or simply eaten on toast. Enjoyed occasionally, there is nothing better.
HOW TO MAKE LEMON CURD
- 3 tablespoons cornflour
- 50g caster sugar
- 3 lemons
- 50g unsalted butter
- 3 free-range egg yolks
- In a bowl, combine the cornflour and caster sugar.
- Measure out 275ml of cold water and add just enough to the bowl to make a paste.
- Finely grate the lemon zest into a medium pan, being careful only to get the yellow skin, not the bitter white pith.
- Add the rest of the water to the pan and gently warm up over a low heat.
- Squeeze the lemon juice into the cornflour paste, then pour the mixture into the pan and whisk together.
- Cook until thickened, whisking all the time to prevent lumps.
- Cube and stir in the butter, then the egg yolks, one at a time. Heat very gently for just 1 more minute, then remove from the heat.
- Leave to cool, then divide between sterilised jars.
Here are Jamie’s tips for juicing and zesting your lemons:
And if you fancy something a little special, why not try Cupcake Jemma’s lemon curd with yuzu: