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Lemon curd

Lemon curd

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A star rating of 4.7 out of 5.111 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • makes 1 200g jar

There’s nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream

  • Easily doubled
  • Gluten-free
  • Vegetarian
Nutrition: per tbsp
NutrientUnit
kcal50
fat3g
saturates2g
carbs6g
sugars6g
fibre0g
protein1g
salt0.07g
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Ingredients

  • 2 lemons, zest and juice
  • 100g caster sugar
  • 50g butter
  • 2 eggs, beaten

Method

  • STEP 1

    Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.

  • STEP 2

    Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. Keeps in the fridge for up to 2 weeks.

Goes well with

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Overall rating

A star rating of 4.7 out of 5.111 ratings
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