By Chelsea SugarFill pastries and tarts with this stunning lemon curd recipe.10 servings
Prep time 5 mins
Cooking time 10 mins
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.