• 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.