Steamed Lemon Curd

Lemon Curd

Makes 400g jar


  • 100g melted unsalted butter
  • 185g caster sugar
  • Zest of 2 lemons
  • 150ml fresh lemon juice (around 3 to 4 lemons)
  • 2 whole eggs
  • 2 egg yolks


  • Jam jars or glass kilner style jar
  • Metal or glass mixing bowl
  • Whisk
  • Fine mesh strainer or sieve

1. Add all of the ingredients to the mixing bowl and whisk well
2. Place the bowl into the steam cavity and cook for 15 minutes at 80° steam
3. Remove from the cavity and stir well
4. Cook for a further 10 minutes at 80° steam
5. Strain through a sieve or fine mesh strainer
6. Pour into a sterilised jar
7. Serve warm or place into the fridge to preserve
8. This will keep for a week in the fridge

This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.

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