Total Time
Prep 5 mins
Cook 20 mins

This is a fabulous recipe given to me by my partners Mum - i use 6 oz as i like it sharp but 8 oz is very good if you like it sweeter too, so easy to make and delicious.


  1. Put the butter, sugar, lemon rind and half the lemon juice in the top of a bain marie.
  2. Stir well until the butter has melted & sugar dissolved. Add the remainder of the lemon juice and beaten eggs, continue cooking in the bain marie stirring frequently until mixture has thickened enough to coat the back of a spoon without running off.
  3. Heat your jam jars by filling with hot water then empting just prior to filling.
  4. Fill the jars with the curd then cover immediately with a waxed or grease proof paper disc.
  5. Cover the open jars with a claen cloth until quite cold then fasten the jam pot covers, store in the fridge and use within 8 weeks.