Recipe: Lemon Curd

Resilient, hardy and bountiful is how I would describe the lemon tree in my garden here in Los  Angeles, California. Despite extensive changes to its surroundings, it continues to provide us with  the most delightful lemons in abundance every year. And when I say abundant - there have been  occasions when we couldn't pick them fast enough! 

Having made our share of  lemonade and distributed bags of these juicy lemons to the  neighbors, I felt like trying something different. So this week, I decided  to make a batch of lemon curd. And I am so glad I did, it is absolutely delicious and was  surprisingly easy to make! 

I am sharing with you the recipe for the lemon curd - I adapted a Nigella Lawson recipe to make  six jars. It is light and refreshing with a surprisingly smooth creamy texture. 

You will need: 

8 lemons 

8 free range eggs 

4 egg yolks 

300g castor sugar 

200g unsalted butter 


  1. Grate the lemon zest. 
  2. Beat the eggs, yolks and sugar together until dissolved. 
  3. Add the butter with the lemon juice from the 8 lemons. 
  4. Stir slowly on a low heat until the sauce begins to thicken and is smooth. 
  5. Pour into sterilized jam jars, I re-use Bonne Maman jars that I’ve sterilized in the dishwasher. 6. Enjoy with crusty bread and a cup of PG Tips tea.