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?
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
Kimber
5 star for taste and texture but hard work for something so simple... took ages to thicken by whisking and only by increasing heat so I wouldn't go with a low heat again, as it is not accurate. Dropping a few stars for that. End result is good.
3
Saskia
Simple and delicious! Mine kept in the fridge for over two weeks.
4
Phillippa
Easy, delicious and fail proof.
5
Madeleine
I love the sweetness and it's really nice on toast. Good recipe.
5
Sonya Ballinger
So easy and very tasty a great thing to make with the kids
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?
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
Kimber
5 star for taste and texture but hard work for something so simple... took ages to thicken by whisking and only by increasing heat so I wouldn't go with a low heat again, as it is not accurate. Dropping a few stars for that. End result is good.
3
Saskia
Simple and delicious! Mine kept in the fridge for over two weeks.
4
Phillippa
Easy, delicious and fail proof.
5
Madeleine
I love the sweetness and it's really nice on toast. Good recipe.
5
Sonya Ballinger
So easy and very tasty a great thing to make with the kids
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
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