Lemon curd

D2BE15E4-8797-4177-BB46-F32E10D5CB5EI wasn’t going to post this recipe for lemon curd or lemon coriander curd as this one is, all I’ve done here is added coriander seeds but I usually cook it without. I was just having a play with flavours ready for a cake that I’ve promised a friend!! Anyway the reason I posted it is because it’s so simple and very quick, quicker than going out to buy a jar! It’s sharp and full of flavour, delicious on toasted sourdough, toasted tea cakes and perfect to use in baking sandwiched between two sponges for a wonderful Victoria sponge. It keeps in the fridge for a couple of weeks, if it lasts that long! This recipe makes two small jam jars. There is definitely something satisfying with seeing jars of homemade lemon curd that has taken you no time at all to conjure up!!

Full credit goes to Nigel Slater for the recipe I tried a few different ones before this and I loved it and haven’t used a different recipe since. He describes it as sunshine in a jar and that’s exactly what it is. 

Below is the recipe without the coriander seeds, all I done was added 2 tablespoons to the mixture at the beginning then poured the curd through a fine mesh strainer before leaving it to cool… Easy …

You will need:

A pan of simmering water with a bowl that will sit on top of the pan without touching the water. Two clean jam jars. I sterilise mine first.


  • Zest and juice of 4 unwaxed lemons 
  • 200g sugar
  • 100g unsalted butter cut into cubes 
  • 3 eggs plus 1yolk
  • If using coriander seeds I added 2 tbsps 


Put the lemon zest and juice, the sugar and butter in the heatproof bowl and sit it over the pan of simmering water being sure it doesn’t touch the water. ( if using add coriander seeds)

Stir with a whisk occasionally until the butter has melted.


Gently with a fork mix the eggs and yolk together then add them to the butter mixture. Stir with a whisk for about 10mins or until the mixture is custard like.


Then remove the bowl from the pan and leave the curd to cool stirring from time to time. (If you’ve added coriander seeds strain them now.)


Once cool pour into your prepared jars, seal and refrigerate. You could always toast a slice of sourdough and have your own bite of sunshine!


The curd will keep in the fridge for a couple of weeks.


Deb x

Don’t forget to let me know if you’ve tried it, I love to see your photos and get your feed back! X

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