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Lemon Curd

Make this with any citrus fruit you need to use up
Author: an original recipe from Lavender and Lime


  • 2 eggs
  • 2 egg yolks
  • 105 g fructose
  • 125 mls strained lemon juice
  • Zest of 2 lemons
  • 125 g butter cubed


  • beat the eggs and egg yolks until frothy
  • gradually beat in the sugar until thick and pale
  • mix in the lemon juice and zest
  • cook in a heavy saucepan over a low heat and stir constantly with a wooden spoon until the mixture thickens and coats the back of the spoon
  • remove from the heat and beat in the butter with the wooden spoon
  • place into a sterilized glass jar and refrigerate


Use unstrained granadilla pulp, strained lime, orange, or grapefruit juice – use the zest from the citrus fruit you choose.
Use within three months of making and within 2 weeks of opening