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
90
What did you think of this recipe?
Dawn Liggett
Excellent. Sharp, tart but very tasty. Will make again. Used extra lemon juice though was perfect.
5
Cathy
Delicious and super easy
5
Reg Corbett
Easy easy, just like my Mum used to do it.
5
Dallas
I had a great time making this, and it turned out to be incredibly delicious!
4
Dotty
Made this curd for mini pavlovas and tweaked it a bit. Still turned out great. 3 whole eggs rather than adding the egg yolks then accidentally added a whole cup of sugar, but by adding more lemon this made up for it and ended up the perfect thickness and tang for my pavlovas
5
Amelia
Delicious
4
Rose
Great so easy and best lemon curd recipe ever.
5
Elise-Maree Duncan
Too sweet so I added more lemon, also used 3 whole eggs, a bit of cornflour as well. OMG it is divine, the right amount of tangy lemon.
2
Blondell Samuels
I love this recipe
5
B Thompson
Great, easy to follow. Clear instructions. Thanks
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
90
What did you think of this recipe?
Dawn Liggett
Excellent. Sharp, tart but very tasty. Will make again. Used extra lemon juice though was perfect.
5
Cathy
Delicious and super easy
5
Reg Corbett
Easy easy, just like my Mum used to do it.
5
Dallas
I had a great time making this, and it turned out to be incredibly delicious!
4
Dotty
Made this curd for mini pavlovas and tweaked it a bit. Still turned out great. 3 whole eggs rather than adding the egg yolks then accidentally added a whole cup of sugar, but by adding more lemon this made up for it and ended up the perfect thickness and tang for my pavlovas
5
Amelia
Delicious
4
Rose
Great so easy and best lemon curd recipe ever.
5
Elise-Maree Duncan
Too sweet so I added more lemon, also used 3 whole eggs, a bit of cornflour as well. OMG it is divine, the right amount of tangy lemon.
2
Blondell Samuels
I love this recipe
5
B Thompson
Great, easy to follow. Clear instructions. Thanks
5
You May Like These
ingredients
- 1½ cups self-raising flour (225g), sifted
- ¾ cup Chelsea Caster Sugar (170g)
- 125g butter, softened (or Olivani Spread)
- 2 eggs, beaten
- ½ cup milk (125g)
- 2 tsp freshly grated lemon zest
- 1 cup lemon curd (250ml)
- Grated white chocolate, to decorate (optional)
Lemon Buttercream
- 150g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 2 Tbsp lemon juice
- 1-2 Tbsp hot water
Decoration
Extra lemon curd and roughly chopped white chocolate, to decorate (optional)
ingredients
- 1 ¾ cups Chelsea Caster Sugar
- Rind of 2 lemons
- 2 large eggs
- 1 cup canola oil
- ½ tsp salt
- 1 cup yoghurt
- 2 - 3 Tbsp lemon juice
- 2 cups self-raising flour
Topping
- Chelsea Icing Sugar, to dust
- Whipped cream
learn about baking
How to Choose SugarFor Baking?
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