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Lemon curd

  • 0:10 Prep
  • 0:13 Cook
  • Makes 2 cups


  • 100g unsalted butter, chopped
  • 1 1/2 cups caster sugar
  • 1 tablespoon finely grated lemon rind
  • 1/3 cup lemon juice
  • 2 eggs, lightly beaten


  • 1
    Place butter, sugar, lemon rind and lemon juice in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Cook, stirring constantly with a wooden spoon, for 5 minutes or until sugar dissolves. Remove from heat. Whisk in eggs. Return to heat.
  • 2
    Cook, stirring with a wooden spoon, for 8 minutes or until mixture thickens and coats the back of the spoon. Remove from heat. Set aside for 5 minutes to cool. Strain into hot, sterilised jars. Secure lids. Refrigerate for up to 1 month.

Source: taste.com.au


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