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?
kaleb aunoa
It was very delicious and I used it with tarts
5
Immy
I love this recipe. I used it for 2 Chelsea lemon cakes. Smothered it in the middle. Perfecto.
4
Hodgenator
I love this recipe... works every time. Three lemons is best... zest and juice
5
summer morgan
It tastes great I love it.
5
Margo
A nice flavoursome curd, my favourite curd recipe
5
Spongebob
Bit sweet. Needs either more juice or less sugar.
3
Fau
Very easy and added more lemons for more tang
5
1501360514
Lovely and easy to make
5
5VA
Really easy to make. I added this as a topping for my lemon cheesecake. Delicious
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?
kaleb aunoa
It was very delicious and I used it with tarts
5
Immy
I love this recipe. I used it for 2 Chelsea lemon cakes. Smothered it in the middle. Perfecto.
4
Hodgenator
I love this recipe... works every time. Three lemons is best... zest and juice
5
summer morgan
It tastes great I love it.
5
Margo
A nice flavoursome curd, my favourite curd recipe
5
Spongebob
Bit sweet. Needs either more juice or less sugar.
3
Fau
Very easy and added more lemons for more tang
5
1501360514
Lovely and easy to make
5
5VA
Really easy to make. I added this as a topping for my lemon cheesecake. Delicious
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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