lemon curd

Spring is in the air so that’s why I have loads of lemons!  I have made lemon cupcakes, lemon pudding, lemon melting moments and lemon juice and….still end up with basket of lemons! So, I made this lemon curd its good for filling for tarts, pastries and pancakes.  It’s pretty easy to make too.




  • 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, sterilized jars.  Refrigerate for up to 1 month.


Source: Taste.com.au



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