Browned butter lemon curd
Hands-on time
Cook time
Total time
Recipe type: Condiment
Serves: Makes +/- 350ml
  • 330g sugar
  • 2 eggs
  • 1 egg yolk
  • 110g salted butter
  • Juice of two large lemons (roughly 400g in weight, whole)
  1. In a heavy based pot, melt butter over a medium low heat. It will spatter at first and then start foaming, and not long after will turn brown fairly rapidly. Don't be scared to get a good amount of colour on it, but stop before the salt and milk solids (which will sink to the bottom) burns. Pour the butter - salt and all - into a bowl and set aside.
  2. Add the sugar and lemon juice to the pot and bring to the boil. Once the sugar has dissolved, add the butter.
  3. Meanwhile, whisk the eggs and egg yolk in the bowl that the butter was in. Slowly pour the sugar syrup into the egg mixture, whisking continuously.
  4. Return the mixture to the pot and return to the heat, stirring until the mixture thickens. Do not let it boil or you will land up with sweet, lemony, scrambled eggs.
  5. Serve smeared on warm toast, swirled over ice cream, spooned onto meringue nests or poured into sweet tart cases.
Recipe by Two Suitcases and a Tin Pot at