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
83
What did you think of this recipe?
Elise-Maree Duncan
Too sweet so I added more lemon, also used 3 whole eggs, a bit of cornflour as well. OMG it is divine, the right amount of tangy lemon.
2
Blondell Samuels
I love this recipe
5
B Thompson
Great, easy to follow. Clear instructions. Thanks
5
Alex
Made this using size 6 eggs. Took around 10min of whisking before it thickened up and ended up with just over 400ml of lemon curd. So easy, would defs recommend!
5
Julia O2
I've already given a 5 star review but am adding that if your lemons are large and juicy you're going to get a sharply tangy curd.
5
Julia O
Very good recipe indeed. I think 2 egg whites gives good balance and a custard-like set. Beware that two lemons to this rather small batch makes a
5
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
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
83
What did you think of this recipe?
Elise-Maree Duncan
Too sweet so I added more lemon, also used 3 whole eggs, a bit of cornflour as well. OMG it is divine, the right amount of tangy lemon.
2
Blondell Samuels
I love this recipe
5
B Thompson
Great, easy to follow. Clear instructions. Thanks
5
Alex
Made this using size 6 eggs. Took around 10min of whisking before it thickened up and ended up with just over 400ml of lemon curd. So easy, would defs recommend!
5
Julia O2
I've already given a 5 star review but am adding that if your lemons are large and juicy you're going to get a sharply tangy curd.
5
Julia O
Very good recipe indeed. I think 2 egg whites gives good balance and a custard-like set. Beware that two lemons to this rather small batch makes a
5
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
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
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