Wartime Home made Lemon curd…. without the lemons

Now that we’d mastered blancmange… it wasn’t really a big leap to home made lemon curd… wartime style as we have no bananas lemons.


  • 25g/1 oz Margarine
  • 1 TBSP cornflour
  • Lemon flavouring or Lemon juice to taste (The kids want the flavour rather than the sourness so I used 3 healthy tablespoons of lemon juice)
  • 150ml/ quarter of a pint of water
  • 125g/5 oz granulated sugar
  • 1 egg


  1. Add the lemon flavouring/ juice and the water to a pan and boil
  2. While the water is boiling, beat the egg and mix in the corn flour… make sure you mix it smooth
  3. Add the now boiling lemon water to the cornflour mix and stir very well.
  4. Return the mixture to the pan and add the sugar stirring well for 3 minutes or until the mixture becomes very stiff
  5. Add the margarine and stir in well.
  6. Pour into a basin or jar and leave to cool completely before refrigerating or using.

This is great for a lemon tart…. just spoon some into some ready roll shortcrust pastry and bake on gas mark 5 for 25 to 30 minutes.


Use puff pastry to make quick puff pastry tarts see LINK for recipe.

Me??? I just loooove lemon curd on hot toast yummmmmmm


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