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Lemon Curd
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Lemon Curd

Lemon curd is so versatile, use for tarts, trifles or even as a tasty spread. It's also a great way to use your leftover egg yolks.

Makes 1½ cups
Prep Time 10 minutes
Cook Time 15-20 minutes
Ingredients
125g butter
1¼ cups sugar
Zest from 2 lemons
½ cup lemon juice
3 egg yolks

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
1. Put butter and sugar into a stainless steel bowl or double saucepan. Place the bowl over a saucepan of boiling water and heat until the butter has melted.
Step 2
2. Add lemon zest and juice. Stir while gradually adding the beaten egg yolks.
Step 3
3. Stir continuously over simmering boiling water until the mixture thickens. This will take about 15 minutes.
Step 4
4. Remove from the heat and pour into clean sterilised jars. If wished the mixture can be strained prior to filling to remove the zest and any traces of cooked egg white.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
125 g butter
1 ¼ cups sugar
Zest from 2 lemons
½ cup lemon juice
3 egg yolks
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