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Lemon Curd
Lemon Curd
Desserts

Lemon Curd

4.6
5 mins
10 mins
Easy
10

Fill pastries and tarts with this stunning lemon curd recipe.

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  • Ingredients
  • Method

Ingredients

  • 2 eggs, plus 2 egg yolks
  • ¾ cup (165g) Chelsea Caster Sugar
  • ⅓ cup (80g) chilled unsalted butter
  • Zest and juice of 2 lemons

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=true, offset=10, total=106, results=[{comment_text=Delish & way easier than expected. Because I was putting it bottom layer under a cake, I mixed in 1/4 cup of hot water & gelatine into the recipe which made it somewhat between a custard & a curd. There must be something about 11.36pm with this recipe as the previous review also made it at this time. Uncanny!, approved=true, user_name=Jiselle, hs_createdate=1767695651902, rating_new__1_5_=5, id=201063406054}, {comment_text=Its currently 11:36 and just made this lemony Gold liquid and its going to match PERFECTLY with the lemon blueberry muffins I have in the oven yum yum yum, approved=true, user_name=Lee Shortz, hs_createdate=1767263811408, rating_new__1_5_=5, id=199233620412}, {comment_text=A puree of bitter sweetness of decadent flavor for ones whom have the palate for sugar sour craving, approved=true, user_name=Shirleen, rating_new__1_5_=5, hs_createdate=1766975748804, id=198341066185}, {comment_text=Best recipe, approved=true, user_name=Christine Kiwikiwi, rating_new__1_5_=5, hs_createdate=1766538404595, id=195728914889}, {comment_text=Fabulous easy recipe tastes delish, approved=true, user_name=Jane, rating_new__1_5_=5, hs_createdate=1766479998594, id=196232097220}, {comment_text=THICKENED NICELY AS PER INSTRUCTIONS & TASTED JUST WITH THE RIGHT AMOUNT OF ZEST FOR A LEMON CURD MERINGUE PIE FOR MY IMMEDIATE COOKING OR PRESERVED FOR MY CHEF DAUGHTER TO UTILISE IN HER CREATIVE MIND:) SO I CAN SHARE THE LOVE OF BAKING! THIS RECIPE IS SIMILAR TO ONE I LEARNT AT AGED 12 SO BOOSTING MY CONFIDENCE FOLLOWING INSTRUCTIONS. i SERVED IN MINI BITE SIZE PASTRY CASES FOR THE DIABETICS WHO WANT A ZEST OF PARTICIPATION IN THE FUNCTION:), approved=true, user_name=PENNIE GLASSFORD, rating_new__1_5_=5, hs_createdate=1765060061470, id=189034016187}, {comment_text=I’ve practiced this recipe for Christmas several times. I’m spreading it out on top of the pavlova, under the cream & fruit., approved=true, user_name=Craig, rating_new__1_5_=5, hs_createdate=1764641436787, id=184894839247}, {comment_text=Worked perfectly. Made it in a double boiler (habit I guess) and its smooth and silky. Probably won't need to keep for 2 weeks, approved=true, user_name=K.G, hs_createdate=1762923530844, rating_new__1_5_=5, id=171067779544}, {approved=true, user_name=Poppy, hs_createdate=1760504553827, rating_new__1_5_=5, id=151503092214}, {comment_text=👍, approved=true, user_name=Will, hs_createdate=1760317596060, rating_new__1_5_=4, id=150708196809}]}
Reviews
106

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Method

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.

Reviews
106

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