Recipes

Lemon curd

This zesty spread tastes amazing with ginger cake, but you could also try it with scones instead of jam.

  • Prep time:
    15 minutes
  • Cooking time:
    10 minutes, plus 24 hours chilling time
  • Serves:
    1 jar

Method

  1. Zest three of the lemons and squeeze the juice from all five. Put the lemon zest and juice, sugar and eggs in a bowl over a saucepan of boiling water.
  2. Cook slowly until the mixture becomes thick and shiny.
  3. Slowly whisk in the butter.
  4. Place in a bowl, cover and cool in the fridge for at least 24 hours.

Ingredients

  • 5 lemons
  • 195g caster sugar
  • 6 eggs
  • 125g butter, cold and diced

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