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?
Jo
Made this and used it as a topping on my cheesecake. Yummy
5
JO
Nice and easy, taste good, didn't take long, my only negative was I wasn't sure how much it would make being the first time
4
Jody
Easy pasy
5
Lynda Bailey
5
Eileen Steiner
Unsure what to do with the extra two egg white left over ? Turn into a pavalova then drizzle with lemon curd, cream and toasted almonds. Just invented this on the spot now lol
5
Caroline Loke
Very simple recipe easy to follow.
5
Bronwyn
I have my own hens and a load of lemon trees that the possums love so have used this recipe to give all my excess to a lot of people in my community. I zest and squeeze lemons and freeze to keep me going all year.
5
Jan Lepper
I use it t all the time!
5
Theresa
Love the recipe Its quick and easy
5
Lynette
Great. Can use whole eggs
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?
Jo
Made this and used it as a topping on my cheesecake. Yummy
5
JO
Nice and easy, taste good, didn't take long, my only negative was I wasn't sure how much it would make being the first time
4
Jody
Easy pasy
5
Lynda Bailey
5
Eileen Steiner
Unsure what to do with the extra two egg white left over ? Turn into a pavalova then drizzle with lemon curd, cream and toasted almonds. Just invented this on the spot now lol
5
Caroline Loke
Very simple recipe easy to follow.
5
Bronwyn
I have my own hens and a load of lemon trees that the possums love so have used this recipe to give all my excess to a lot of people in my community. I zest and squeeze lemons and freeze to keep me going all year.
5
Jan Lepper
I use it t all the time!
5
Theresa
Love the recipe Its quick and easy
5
Lynette
Great. Can use whole eggs
5
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ingredients
- 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
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- 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
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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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