Lemon Curd


This is a bit of a two part recipe to go with the Lemon and Almond Fairy Cakes. Its completely optional whether you make your own though or just buy from the shop. I thought I would give it a try making my own so this is from Davina’s 5 Weeks to Sugar Free book as I was attempting to be a little healthier…


  • 150g honey or maple syrup
  • 100g butter
  • zest of 1 well-scrubbed lemon
  • juice of 4 lemons (about 100ml)
  • 4 eggs, lightly beaten

Put the honey or maple syrup (I used maple syrup) and butter in a medium sized saucepan until its all melted. Once this is done, take the pan off the heat and let it cool for a couple of minutes before adding the rest of the ingredients.


Put the pan back on the heat and keep stirring until the mixture has thickened. It will seem to take forever to thicken up but it’ll get there after a few minutes (or 10….) and end up the consistency of custard. Make sure you keep whisking until it gets like this.


Then you will need to put the curd through a sieve to remove the zest and any small lumps of egg. Pour it into a sterilised jar and let it cool, then refrigerate until needed. The curd should keep for a few weeks.


It was actually quite nice to make my own lemon curd – I’ve never tried it before. I know this isn’t a ‘traditional’ lemon curd but it was still quite nice. Not sure it was that healthy though…

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