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
77
What did you think of this recipe?
levon
I love the recipe but you either need to take some sugar out or put some more lemon in
3
levon
"This recipe is delicious, I would pay money for this" "I made this at school in food tech it is easy to make but so good"
5
Anne
Easy to make and so delicious
5
Liz
Delicious 😋
5
Lois winter
Just wondering if putting in jars how long will it keep thanx
5
Lois winter
So easy and quick to make
5
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
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
77
What did you think of this recipe?
levon
I love the recipe but you either need to take some sugar out or put some more lemon in
3
levon
"This recipe is delicious, I would pay money for this" "I made this at school in food tech it is easy to make but so good"
5
Anne
Easy to make and so delicious
5
Liz
Delicious 😋
5
Lois winter
Just wondering if putting in jars how long will it keep thanx
5
Lois winter
So easy and quick to make
5
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
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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)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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