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English Recipes

Traditional English Recipe - Lemon Curd

Lemon curd, (also sometimes known as lemon cheese) is a traditional British dessert topping and sandwich spread.


120 ml freshly squeezed lemon juice
2 tablespoons freshly grated lemon zest
80g caster sugar
3 eggs
90g unsalted butter
Pinch of salt (optional, to bring out sweetness and flavor of finished product)


  1. Grate the rind of the lemon(s) to produce two tablespoons of zest.
  2. Squeeze the juice from the lemon(s) to produce 120ml of juice.
  3. Cut the butter into small squares.
  4. Put eggs, zest, sugar, and salt into a cool saucepan.
  5. Whisk the ingredients in the pan till frothy and light in colour (a minute or two).
  6. Add lemon juice and whisk for 30 seconds more.
  7. Add butter chunks.
  8. Heat the saucepan on a medium-to-low heat.
  9. Whisk constantly till the butter melts and the mixture thickens, then whisk another two minutes. (Do not let the mixture boil).
  10. Strain the mixture into a bowl to remove the zest and any egg lumps.
  11. Pour the mixture from the bowl into a sterilized jar to within 1/4 inch (0.75cm) from the top, taking care not to get mixture on rim, then seal the jar with a lid.
  12. Refrigerate to thicken the product further.


To grate: To rub food downwards on a grater to produce shreds or slices of varying thicknesses.

To melt: Use a high temperature to turn a fat into liquid.

To pour: To transfer a liquid from one container to another.

To squeeze: To apply pressure to fruit or vegetables to obtain their juice.

To strain: To pass wet ingredients through a sieve to remove lumps or pieces of food.

To whisk: To beat a mixture vigorously with a whisk.

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