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Mrs Frugal

Lemon Curd Recipe

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Lemon Curd


It's Nigella's recipe and it works a treat every time.


4 lemons

4 eggs

4 egg yolks

200g butter

300g caster sugar


1. Zest and juice the lemons.

2 Beat eggs, yolks and sugar together in a saucepan until sugar has dissolved (note this recipe doesn't use a double boiler and it works fine).

3. Add butter, lemon juice and zest and heat gently until thickened, stirring all the time - if the mixture curdles, plunge the pan immediately into a sink full of icy cold water and beat like mad. It should come back without any problems.

4. Place the curd into sterilized jars, seal and leave to cool. Keep refrigerated.


makes 4 small jars - or 2 x 1lb jars.


Hope you enjoy it :D .


Keeps for about a month in the fridge.

Edited by Guest
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OK, stupid question time.......


If I substitute oranges for the lemons, it'll make orange curd, right??


( :oops::oops::oops::oops::oops::oops: )


I've got a huge pile of oranges to get rid of.....

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I've used oranges instead of lemons and oraange curd is fab! We had a glut of oranges recently too and I made an orange meringue pie, agian just substituted oranges for lemons. If I did it agian I'd probably use some extra zest just to make it a bit more tangy.


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Fair exchange - gave my sister some eggs and got a jar of lemon curd in return. I've eaten half a jar in one day. delicious with natural yoghurt. Making my mouth water now. gonna have to go to the fridge. :D


I'll print off the recipe. I seem to have a glut of eggs.

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Just made some lemon curd, but used the microwave method from the WI book instead! Good as Nigellas recipe is lower in sugar, but the WI's method is quicker! Looking forward to breakfast!

I havce a recipe for Gooseberry & Elderflower curd which I have been meaning to make for ages.

When I get round to it I will report back :D

What happened Cinnamon - this sounds so good...

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Yep! Well basically its the same ingredients but more sugar (which I don't think is necessary), but they use a microwave method. Richard Ehrlich also uses the same method, and expresses it succinctly, so I'll use his words:


Melt the butter, sugar, and lemon in the miraculous box (for 1 - 3 mins at medium power). Leave to cool for a few minutes, then strain in eggs and whisk thoroughly. Put it back for a minute, remove, whisk it senseless. Another minute, whisk again. Keep doing this a minute at a time. It should be done after 3 or 4 minutes, though precise timings will depend on your microwave.


Worked fine for me! At the end I just gave it 20 second bursts though, not 1 minute, as I didn't want to risk curdling it. Quick and easy!!

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I've never tried cooking scrambled eggs in a microwave, but always check now before I have them in cafes, as they're usually terribly overdone and rubbery. Cleaning out the saucepan is a nuisance though. I usually soak it for ages and then the chickens get the s"Ooops, word censored!"ed out bits - their immense enthusiasm makes up for the scouring to follow!

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