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Lemon curd

Home made lemon curd is quick and easy to make preserve that can be used in cakes, bakes or simply spread on a slice of toast

Gluten Free

1 Jar


Lemon curd

  1. Lightly beat the eggs in a small bowl

  2. Place the butter, sugar, eggs and lemon juice & zest in a medium saucepan

  3. Heat on a low heat, stirring continuously until thickened.

  4. Pour into warm sterilized jars, cover with greaseproof paper or a lid and store in the refrigerator. Eat within 2 weeks or freeze for up to 6 months.


Lemon curd

  • 6 large eggs

  • 6 lemons (juice & zets)

  • 675g granulated sugar

  • 170g butter (unsalted)

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