Lemon Curd Lemon butter


By Michelle Shearer

I made this due to a glut of lemons from our tree (you can read about that here).  I made up a huge quantity of lemon butter (member recipe) to try and use them up but here is a smaller quantity for you now so that you can make the Lemon Butter Bars.  This recipe makes approximately 3 cups – enough for the Lemon Bars and possibly a little extra for you  straight from the spoon!


3 eggs, well beaten

240g caster sugar

120g butter, small cubes

Zest and juice of two lemons.


1. Prepare a large pan filled with hot water and set a large,heat-proof bowl within it.

2. In this bowl, mix all ingredients, adding the cubes of butter one at a time as the mixture heats up. Whisk constantly often. Do not allow the water to boil. Whisk the lemon butter until thick.  If needed, you can pass the butter through a fine sieve at the end but you may not need to do this.

3. Pour your lemon curd into sterilised jars or go over to the Lemon Butter Bar recipe for the next step.

Note: Keep refrigerated if storing in jars.


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