I planted a dwarf Meyer lemon tree some time ago, and after what seems like forever I finally have some ripe lemons! I think some lemon curd is in order.

Lemon Curd


  • 1 whole large egg
  • 1 egg yolk
  • 80g caster sugar
  • 40g butter
  • Juice and zest of 1 lemon


Whisk the egg, egg yolk and sugar in a saucepan until combined. Place over low heat while you whisk in the butter, lemon and zest. Whisk until thickened (takes a few minutes).

Strain for a smooth consistency (optional), and store in an airtight container in the fridge.

This made around 1 cup, but that depends how much juice you get out of the lemon. You can scale the recipe for as much as you need.

Now to figure out what to use it for... lemon cupcakes sound good.