• file:site_21_rand_1711680975_lemon_curd.jpg
1 jar
Average: 3.9 (12 votes)


  • 100 g butter
  • 350 g sugar
  • 2 tsp organic lemon zest
  • 7 lemons, juiced, juice reserved
  • 4 fresh eggs
  • 40 ml Cointreau

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Melt the butter in a bain marie along with the sugar, lemon zest and lemon juice.

Beat the eggs and add them gradually to the mixture until it takes on a creamy consistency. Stir in the Cointreau.

Pour the mixture into sterilised jars, close tightly and store in a cool, dark place.