Lemon Curd
If you’ve ever made a Pavlova, you’ve probably wondered what to do with those left over egg yolks. My Lemon Curd is the perfect solution. A delicious lemony treat that goes well with scones, on top of ice-cream or just with a spoon straight from the jar.
Prep Time
15minutes
Cook Time
10 minutes
Prep Time
15minutes
Cook Time
10 minutes
Ingredients
Instructions
  1. Melt the butter over a medium heat in a small saucepan. Allow to cool til just warm
  2. In a separate bowl, whisk the egg yolks and sugar together until egg yolks are light and fluffy and sugar is dissolved.
  3. Once the butter is has cooled, add the lemon juice to the butter and mix well
  4. Over a low heat, whisk the butter mixture and egg mixture together. Keep whisking over low heat until mixture thickens and starts to simmer.
  5. Remove from the heat and allow to cool before pouring into a nice bottle or jar
Recipe Notes

Butter is best – the difference in flavor between butter and margarine is huge and well worth the effort to use real butter

This will last in the fridge for a week or more but I have never had a jar last that long – it’s always eaten before then. It also makes a great gift, tied with a piece of string around the jar and a hand-made label.

I hope you enjoy this family recipe. Let me know what you think and how yours turns out. I’d love to your see pictures.

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