Lemon butter/curd

Submitted by Karen Stuckings

Lemon butter/curd

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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes


  • 5 egg yokes
  • 3/4 cup sugar
  • 125 gram butter
  • 3 lemons


  • Place sc on high and add the butter.
  • While that is melting whisk together the egg yokes and sugar.
  • Zest two of the lemons then add that to the egg mix.
  • Then tip egg mix into butter and stir well. Juice the three lemons.
  • Stir your butter/egg mixture again and make sure all the butter has melted.
  • Once it is melted turn sc to low and add your lemon juice.
  • Whisk together well, then put tea towel under lid and cook for on low for 1 1/2 hours or until it starts to thicken whisking every 20 mintues

9 thoughts on “Lemon butter/curd”

  1. This is the first time I’ve made lemon butter in any way. I really like it! I misread the recipe adding zest of 3 instead of 2 lemons and it was still great – beautiful lemon flavour. My neighbour who makes lemon butter stovetop all the time did a taste test for me and gave it a thumbs up. Will definitely be making again. Thanks for sharing your recipe ?

  2. Needed to get rid of some egg yolks, so just finished making this recipe. Made enough to fill one of the Roses Lime Marmalade jars. I put zest in from all three lemons, and if the scraper is anything to go by, it has most certainly passed the lick test!! I can’t wait to try it once cooled. Thanks!

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