Lemon curd, strawberry & basil jam jars

Celebrate Summer with these delicious fruity jam jar desserts

Strawberry, basil & lemon curd jars

Makes 4


600g lemon curd

500ml whipped cream

2×250g punnets of Irish strawberries

8 basil leaves

50g dried meringue

Marinated strawberries

Keeping 4 strawberries to one side, quarter the remaining berries and chop 4 leaves of basil and mix. Set aside until needed

Lemon curd

150g sugar

125ml lemon juice

3 medium eggs

150g room temperature butter


Place the eggs, sugar and lemon juice in a bowl over a pot of gently simmering water and whisk until a trail is left.

Take off the heat and blitz in the room temperature butter.



Taking your 4 jam jars, layer the lemon curd, marinated strawberries, crushed meringue and whipped cream until the jars are full. Place the cap on top and chill until needed.

When serving, remove the lid and top with a fresh strawberry and a sprig of basil.


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