Caster Sugar
The fine crystal of Chelsea...
Details page sections
Desserts
Lemon Curd
5 mins
10 mins
Easy
10
Fill pastries and tarts with this stunning lemon curd recipe.
Keep my screen awake
- 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
84
What did you think of this recipe?
Ella
Very Delicious!
5
Liz
Excellent, tangy and delicious.
5
Donna
Such an easy recipe compared to others. It tastes so yummy I could eat it straight from the jar! I didn't bother to sieve mixture as I wanted to keep the lemon zest in for a bit of texture. Perfect sweetness for me as I don't like any recipe that's too sour. Doubled the recipe and it made 1 1/2 500g jars. Will definitely be making more and next time I'll try the muffins...yummy.
5
Pat
Gorgeous lemoncurd , Thankyou for recipes
5
Zoe M
Delicious recipe! I doubled it and added an extra lemon because I love it tangy. It thickened within 5 minutes and has such a nice rich colour.
5
Sandra
So easy and soooo yummy! Didn't last long cos we kept having a sneaky spoonful
5
Cassie
Always a winner in my house. Perfect on Greek yoghurt for breakfast
5
Kathy
Followed the recipe. Tastes lovely but it didn't set.
3
Jojo
Made some today, so easy and tastes yummy.
5
Marko Meingassner
This recipe was fantastic 5 stars all around! I Highly recommend this recipe to allThis recipe is quick and easy to make and tastes delicious with muffins, cakes and cookiesSo good!
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
84
What did you think of this recipe?
Ella
Very Delicious!
5
Liz
Excellent, tangy and delicious.
5
Donna
Such an easy recipe compared to others. It tastes so yummy I could eat it straight from the jar! I didn't bother to sieve mixture as I wanted to keep the lemon zest in for a bit of texture. Perfect sweetness for me as I don't like any recipe that's too sour. Doubled the recipe and it made 1 1/2 500g jars. Will definitely be making more and next time I'll try the muffins...yummy.
5
Pat
Gorgeous lemoncurd , Thankyou for recipes
5
Zoe M
Delicious recipe! I doubled it and added an extra lemon because I love it tangy. It thickened within 5 minutes and has such a nice rich colour.
5
Sandra
So easy and soooo yummy! Didn't last long cos we kept having a sneaky spoonful
5
Cassie
Always a winner in my house. Perfect on Greek yoghurt for breakfast
5
Kathy
Followed the recipe. Tastes lovely but it didn't set.
3
Jojo
Made some today, so easy and tastes yummy.
5
Marko Meingassner
This recipe was fantastic 5 stars all around! I Highly recommend this recipe to allThis recipe is quick and easy to make and tastes delicious with muffins, cakes and cookiesSo good!
5
You May Like These
ingredients
- 1½ cups self-raising flour (225g), sifted
- ¾ cup Chelsea Caster Sugar (170g)
- 125g butter, softened
- 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
- 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?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt