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
99
What did you think of this recipe?
K.G
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
5
Poppy
5
Will
👍
4
Di Mitchell
Quick and easy and oh so tasty
5
Jeanne jury
Perfect & so simple
5
Sharon Ward
This recipe was so easy to follow, and the result was fantastic
5
Elly
Perfect lemon curd. Super easy to make as well.
5
Jess B
Lemon-y liquid gold! Simple & delicious
5
Murkz
Easy, make this every 2 weeks :)
5
Dawn Liggett
Excellent. Sharp, tart but very tasty. Will make again. Used extra lemon juice though was perfect.
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
99
What did you think of this recipe?
K.G
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
5
Poppy
5
Will
👍
4
Di Mitchell
Quick and easy and oh so tasty
5
Jeanne jury
Perfect & so simple
5
Sharon Ward
This recipe was so easy to follow, and the result was fantastic
5
Elly
Perfect lemon curd. Super easy to make as well.
5
Jess B
Lemon-y liquid gold! Simple & delicious
5
Murkz
Easy, make this every 2 weeks :)
5
Dawn Liggett
Excellent. Sharp, tart but very tasty. Will make again. Used extra lemon juice though was perfect.
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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