The best ever lemon curd

I have been meaning to share this recipe for a wee while but have not got around to it as yet.  Whether you like to eat your lemon curd by the spoon or on your toast or in a dessert like lemon meringue pie, this is the best ever lemon curd recipe thanks to the Head Chef at Lynwood & Co.


  • 6 lemons (zest and juice)
  • 200g butter
  • 410g caster sugar
  • 6 eggs


  • Heat lemons, sugar and butter over Bain Marie.
  • Whisk eggs then add to mixture and cook until thickened.
  • Cool for 2-3 hours.

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