Lemon Curd

Pavlova is a staple in my house for Christmas, along with the traditional fruit cake, and every year I try to make it a bit more adventurous than the last. This delicious lemon curd has become a must-have on my Pavlova. I hope you enjoy it!

Makes 2 x 250ml jars


  • Two large eggs, beaten
  • 200-225g xylitol
  • Finely grated zest and juice of 3 lemons
  • 115g butter


  • Sterilise your jars and lids by boiling them in hot water for 10 minutes in a large pot.
  • Once jars have been removed, reduce the heat so the water is hot but not boiling. Add a smaller pot inside the large pot.
  • Add xylitol, butter, lemon juice, and zest to the smaller pot and whisk together until the butter and xylitol have melted.
  • Slowly add the beaten egg to the mixture and whisk continuously until the mixture has thickened and coats the back of a spoon. Be careful not to overcook the curd, as it will be too thick when it cools down. You also must be careful not to add the egg in too quickly; otherwise, you will end up with scrambled eggs.
  • Add the lemon curd to your sterilised containers leaving one ½cm room at the top.
  • The lemon curd cannot be processed in the boiling bath method, so it must be stored in the fridge until eaten.
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