Lemon curd


  • 4 eggs
  • 3/4 cup castor sugar
  • 1/2 cup freshly squeezed lemon juice (microwave them for 20 seconds (prior to cutting them in half). This will make it much easier to squeeze them and you will get more bang (or juice) for your buck)
  • 1 tablespoon lemon zest
  • 125g ghee or butter

1. Firstly, prepare your jars to store the curd. These need to be sterilized to ensure the curd does not go mouldy; place the jar and lid in a saucepan, cover in water and boil for 10 minutes. Turn the heat off and leave them in the water until they are ready to use


2. Set up a double boiler by filling a saucepan halfway with water, then placing a heatproof bowl on top, ensuring that the bottom of the bowl doesn’t touch the water. Turn the stove onto a medium heat

3. Add the eggs and sugar to the bowl and whisk continuously whilst the water underneath gently simmers, until the sugar dissolves (approximately 5 minutes)


4. Add the butter and whisk until the butter melts


5. Then add the lemon juice and zest and continue whisking for approximately 10 minutes until the mixture thickens to the consistency of custard


6. Pour into the jar and allow it to cool before putting the lid on and keeping it in the fridge

What's the story?

Nutritional information (per tablespoon) 

    • Energy: 141kJ
    • Protein: 0.4g
    • Fat: 2.4g (Saturated fat 1.4g)
    • Carbohydrates: 2.6g (Sugars 2.6g)
    • Sodium: 4mg

             A word from the dietitian...

    Loading up on Vitamin C tablets or oranges is often thought to cure an oncoming cold. Unfortunately the truth of the matter is that studies have shown it does NOT reduce the chances, or severity, of a cold. The best cure? Eating healthy, exercising, and old fashioned hygiene!