Marrow Lemon Curd

photo 1 (7)


Makes 4 Jars

1kg Organic Marrow – Peeled, Seeded and Diced

850g Organic Raw Cane Sugar

4 Organic Lemons – Zest & Juice

200g Organic Unsalted Butter – Diced and Cold


Line a Baking Tray with Greaseproof Paper and Dry Roast the Diced Marrow on a low heat for 40 minutes or until soft ensuring the marrow does not brown.

photo 2 (6)

Once cooked place the marrow into a food processor or mash until smooth, pour away any excess water.

photo 4 (5)

Pour Marrow Puree into a heavy based pan and add Lemon Zest, Lemon juice and the Sugar.

photo 1 (2)

Cook on a low heat until the Sugar is dissolved, then add the cold butter and stir constantly until butter has been combined. Simmer until a thick, creamy paste is formed.

photo 2 (2)

Place into Sterilised Jars.

photo 3 (2)


    • cheryl
    • 19th August, 2014 4:13 pm

    How long so you think it will keep? Ordinary lemon curd has a short shelf life.

      • Neil
      • 11th September, 2014 12:00 pm

      The curd should keep for 3-6 months in the refrigerator, it has a longer shelf life than ordinary lemon curd as they usually contain egg.

      Hope this answers your question

      Love & Light

    • Tineke Berkhout
    • 20th August, 2014 7:30 pm

    Hello Neill,

    Last week I was in Dev Aura with the group of Rit and Willy. from Belgium.
    It was a wonderfull experience being there on such a beautiful place.
    I also was surprised about the lovely meals you made every day and the cakes, scones, applecrumble etc. etc.
    And now I see the recipe of the Marrow lemoncurd i enjoyed every morning in Dev Aura!!
    Thank you so much for this intiatief, I will make this lovely healthy recipe and I am also inspired by the other recipes!! I wish you and your team good luck and all the best.

    Tineke Berkhout.

Comments are closed.