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Sweets
Lemon Spread
10 mins
15 mins
Easy
2
Call it lemon curd, lemon honey, lemon butter, you can't beat this homemade tangy delight. We have some neat ideas on how to put it to good use - it's not just for spreading on toast!
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- Ingredients
- Method
Ingredients
- 2 lemons
- 100g butter, cut into small cubes
- 1 ½ cups Chelsea Raw Sugar
- 4 eggs
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Method
Using a fine grater or lemon zester grate the lemon rind, avoiding the bitter white pith. Squeeze the lemon juice and strain to remove pips. Beat eggs a little with a fork to combine.
Put all ingredients into a heavy-based saucepan. Cook slowly over a low heat, whisking continuously until thick and smooth (around 15-20 mins). Don't let it boil or it may separate.
Spoon into sterilised jars and store in refrigerator once cool. Keeps for up to 2 months.
Lemon spread is perfect spread on toast, scones and muffins, or try one of the baking uses below.
Makes 2 cups. BAKING USES:
Lemon Cupcakes: Cut a small cone shape out of the top of a cupcake. Fill with lemon spread and cover with lemon buttercream icing.
Lemon Louise Cake: Use lemon spread instead of jam for a twist on your favourite recipe.
Lemon Tarts: Fill mini pastry cases with lemon spread, top with fresh berries, candied lemon slices, or decorate with whipped cream.
Lemon Sponge: Sandwich two sponge cakes with lemon spread, dust with Chelsea Icing Sugar.
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17
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- 2 cups self-raising flour
- 1 cup Chelsea White Sugar
- 100g butter
- 2 eggs
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Lemon Curd
- 4 large lemons
- 100g butter
- 2 cups Chelsea White Sugar
- 4 eggs
ingredients
- 250g butter
- 3 cup Chelsea White Sugar
- 1 tsp vanilla essence
- 3 eggs
- 3 Tbsp cocoa
- 30ml red food colouring
- 3 cup flour
- ½ tsp salt
- 1 cup buttermilk
- 1 tsp baking soda
- 1 Tbsp white vinegar
- 2 x 20cm cake boards
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Cream Cheese Buttercream Icing
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- 250g Butter (soft)
- 1kg Chelsea Icing Sugar
learn about baking
How to Choose SugarFor Baking?
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