Lemon curd is one of our very favourite toppings for toast. Its zesty and light. This recipe has a few uses other than gobbling it on toast. We use it to fill lemon tarts, or on top of sponge cakes or in lemon top muffins. The lemon curd does need to be kept refrigerated once you’ve made it.

This recipe is also really easy. Essentially, lob it all into a pan and stir

You will need:

  • Sauce pan

  • Fine Sieve

  • Micro plane

  • A whisk


  • 150g caster sugar
  • ½ teaspoon vanilla essence
  • Juice of 3 lemons
  • Finely grated rind of 3 lemons
  • 100g butter

To make the Lemon Curd

Put all of your ingredients in your sauce pan and on a medium heat bring to a simmer whisking all the time. You really need to whisk all the time, or it will catch on the bottom and it will taste funny.

As soon as it starts to thicken, take it off the heat but continue whisking until it cools slightly.

Place your sieve over a bowl. Pour your curd into the sieve and agitate it with a spoon to force it through the sieve. You don’t want to miss this part out.  Your curd will be lumpy otherwise. Cover or put in an airtight container and keep in the fridge until you are ready to use it or eat it with a spoon.

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