Caster Sugar
The fine crystal of Chelsea...
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Desserts
Lemon Curd
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
Reviews
81
What did you think of this recipe?
B Thompson
Great, easy to follow. Clear instructions. Thanks
5
Alex
Made this using size 6 eggs. Took around 10min of whisking before it thickened up and ended up with just over 400ml of lemon curd. So easy, would defs recommend!
5
Julia O2
I've already given a 5 star review but am adding that if your lemons are large and juicy you're going to get a sharply tangy curd.
5
Julia O
Very good recipe indeed. I think 2 egg whites gives good balance and a custard-like set. Beware that two lemons to this rather small batch makes a
5
levon
I love the recipe but you either need to take some sugar out or put some more lemon in
3
levon
"This recipe is delicious, I would pay money for this" "I made this at school in food tech it is easy to make but so good"
5
Anne
Easy to make and so delicious
5
Liz
Delicious 😋
5
Lois winter
Just wondering if putting in jars how long will it keep thanx
5
Lois winter
So easy and quick to make
5
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.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
81
What did you think of this recipe?
B Thompson
Great, easy to follow. Clear instructions. Thanks
5
Alex
Made this using size 6 eggs. Took around 10min of whisking before it thickened up and ended up with just over 400ml of lemon curd. So easy, would defs recommend!
5
Julia O2
I've already given a 5 star review but am adding that if your lemons are large and juicy you're going to get a sharply tangy curd.
5
Julia O
Very good recipe indeed. I think 2 egg whites gives good balance and a custard-like set. Beware that two lemons to this rather small batch makes a
5
levon
I love the recipe but you either need to take some sugar out or put some more lemon in
3
levon
"This recipe is delicious, I would pay money for this" "I made this at school in food tech it is easy to make but so good"
5
Anne
Easy to make and so delicious
5
Liz
Delicious 😋
5
Lois winter
Just wondering if putting in jars how long will it keep thanx
5
Lois winter
So easy and quick to make
5
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
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- 150g butter, softened
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- 1-2 Tbsp hot water
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learn about baking
How to Choose SugarFor Baking?
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