Lemon Curd
By Chelsea SugarPage views: 517929Fill pastries and tarts with this stunning lemon curd recipe.
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60 reviews
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Difficulty Easy
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Prep time 5 mins
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Cooking time 10 mins
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Serves
10
2 eggs, plus 2 egg yolks
3/4 cup (165g) Chelsea Caster Sugar
1/3 cup (80g) chilled unsalted Tararua Butter
Zest and juice of 2 lemons
Whisk whole eggs, yolks and Chelsea Caster Sugar in a saucepan until smooth, then place pan over a low heat. Add the Tararua Butter, lemon zest and juice and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.
Five Stars
But note no need to use castor sugar as granulated soon ehisks on smoothly and make sure it is salted butter otherwise add a good pinch of salt. Do Not let it.boil. Important!
5 star for taste and texture but hard work for something so simple... took ages to thicken by whisking and only by increasing heat so I wouldn't go with a low heat again, as it is not accurate. Dropping a few stars for that. End result is good.
We play with this basic recipient lots I use lime or orange, mandarin or tangerine withe lemon depending what I have for variety, just play with balance and taste.
This recipe was fantastic 5 stars all around!
I Highly recommend this recipe to all
This recipe is quick and easy to make and tastes delicious with muffins, cakes and cookies
So good!
Such an easy recipe compared to others. It tastes so yummy I could eat it straight from the jar! I didn't bother to sieve mixture as I wanted to keep the lemon zest in for a bit of texture. Perfect sweetness for me as I don't like any recipe that's too sour. Doubled the recipe and it made 1 1/2 500g jars. Will definitely be making more and next time I'll try the muffins...yummy.
amazing, i put this lemon curd in the middle of chelsea lemon muffins as a filling, the best i will definitely recommend this recipe
Not the best lemon curd recipe ever, I had to add cornflour to thicken and it is super sweet with the amount of sugar, reduce to maybe half a cup
Fantastic recipe, my kids love it so much I'm making it every week at the moment! It does seem to take a good 15 minutes of low heat and whisking for it to thicken up - but I'd rather do this than have scrambled eggs in the curd - totally worth the wait!!
As we grow very large lemons, I always have trouble with how many mls are in a normal sized lemon. Can you please advise? Thank you Your recipes are always great, have not made this yet
CHELSEA SUGAR: Hi there, a regular sized lemon should produce between 2-3 Tbsp lemon juice :)
IF YOUR MIXTURE ISN'T THICKENING UP:
- Your heat is probably too low. Slowly increase the heat by 1 "click" (if you can do so) or a small amount and whisk quickly(!!) until you start seeing results.
- Once your curd starts thickening up, take it off the heat and continue whisking or reduce to low (really low this time) and continue whisking until the consistency is how you want it. This recipe is very similar to making hollandaise sauce- you want the egg to cook, but not so quickly that it clumps and makes your lemon curd lumpy—hence it's very important to continuously whisk and keep the heat as low as possible.
I halved this mixture and found it tastes alright, but it's a bit too "buttery" and the instructions aren't too thorough, so minus 2 stars.
If you aren't happy with this recipe, try the curd recipe from the Chelsea Lemon Curd Cupcakes.
Delicious recipe! I doubled it and added an extra lemon because I love it tangy.
It thickened within 5 minutes and has such a nice rich colour.
Absolutely delicious and very easy to make!! Will definitely raid the lemon tree and make more for Christmas presents.
Made this and it was so easy to make and absolutely delicious. The curd was especially good with yoghurt. I also made the lemon syrup cake at the same time. I took both of them in for work colleagues and they loved it.
I will make this again
I/ we love this so much And it is so tasty and I just want to eat it all day
The only thing is that my mum and sister think that it has a buttery after taste.
I/ we love this so much And it is so tasty and I just want to eat it all day
The only thing is that my mum and sister think that it has a buttery after taste.
This is delicious, easy to make and with the most delightful texture. The jar barely lasted 24 hours at home, tasting so fantastic!
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