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?
Jaz
Made many times, simply delish
5
Michelle
Easy to make and we just love it
5
Mel
Fantastic recipe, my kids love it so much I'm making it every week at the moment! It does seem to take a good 15 minutes of low heat and whisking for it to thicken up - but I'd rather do this than have scrambled eggs in the curd - totally worth the wait!!
5
Ella
Very Delicious!
5
Liz
Excellent, tangy and delicious.
5
Donna
Such an easy recipe compared to others. It tastes so yummy I could eat it straight from the jar! I didn't bother to sieve mixture as I wanted to keep the lemon zest in for a bit of texture. Perfect sweetness for me as I don't like any recipe that's too sour. Doubled the recipe and it made 1 1/2 500g jars. Will definitely be making more and next time I'll try the muffins...yummy.
5
Pat
Gorgeous lemoncurd , Thankyou for recipes
5
Zoe M
Delicious recipe! I doubled it and added an extra lemon because I love it tangy. It thickened within 5 minutes and has such a nice rich colour.
5
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
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?
Jaz
Made many times, simply delish
5
Michelle
Easy to make and we just love it
5
Mel
Fantastic recipe, my kids love it so much I'm making it every week at the moment! It does seem to take a good 15 minutes of low heat and whisking for it to thicken up - but I'd rather do this than have scrambled eggs in the curd - totally worth the wait!!
5
Ella
Very Delicious!
5
Liz
Excellent, tangy and delicious.
5
Donna
Such an easy recipe compared to others. It tastes so yummy I could eat it straight from the jar! I didn't bother to sieve mixture as I wanted to keep the lemon zest in for a bit of texture. Perfect sweetness for me as I don't like any recipe that's too sour. Doubled the recipe and it made 1 1/2 500g jars. Will definitely be making more and next time I'll try the muffins...yummy.
5
Pat
Gorgeous lemoncurd , Thankyou for recipes
5
Zoe M
Delicious recipe! I doubled it and added an extra lemon because I love it tangy. It thickened within 5 minutes and has such a nice rich colour.
5
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
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- 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
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To serve
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- 1 ½ cups Chelsea Icing Sugar (225g)
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learn about baking
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