Pumpkin lemon curd

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I'm always searching for recipes to use up our everlasting glut of pumpkins and squashes, here is another to share. Would make a nice filling for a pie.

Pumpkin lemon curd
Pumpkin pie
Servings:Servings: 200 - if spread on bread 4 kg (8lb) jar
Calories per serving:19
Ready in:35 minutes plus cooling time
Prep. time:15 minutes
Cook time:20 minutes
Recipe author:JuliaBalbilla
First published:29th July 2013

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Stranger and stranger



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Wash the pumpkin well, chop into manageable slices and boil in unsalted water until soft, about 15 to 20 minutes will be sufficient for most squashes.
  • Scoop the flesh out of the skins and reserve. This is much easier than trying to peel the squash before boiling.


  1. Rub the flesh through a sieve into a large pan
  2. Zest and juice all 6 lemons discarding pips and pith
  3. Add the juice, zest and sugar to the flesh and slowly bring to the boil. Boil for 5 minutes, stirring often
  4. Allow to cool and store in clean sterilised jars as you would for jam
  5. It should set once cool

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