Lemon Curd

500ml lemon juice

 Orange Curd

375ml orange juice

125ml lemon juice


3 extra large eggs or 4 large eggs

2 egg yolks for lemon, 3 for orange curd

15ml potato flour or corn flour

400ml sugar

100g butter

Sterilized jars

To prepare

Squeeze the citrus and strain the juice to remove pips.

Place the juice and sugar in a stainless steel or enamel saucepan. Other metals will discolour the curd.

Add the butter

Whisk the eggs and cornflour together to mix well and add this to the above mixture.

Now heat the mixture, stirring constantly until it comes to a gentle boil. Boil for about 60 seconds, still stirring. It will become a translucent gel.

Pour into jars and seal.

Store in a cool cupboard or refrigerate.

Use within 8 weeks.