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Member recipe

Quick and easy lemon curd

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Serves 1 - 1 Jar

From my childhood. It is not easy to get lemon curd in France so I make it myself or get my 10 year old grand daughter to help me.

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  • 1 large lemon
  • 1oz (25g) unsalted butter
  • 1 med-large egg
  • 1/4 lb (100g) castor sugar.
  • You will also need:-
  • Large baloon whisk
  • Large sauce pan
  • large glass or metal bowl to suspend over sauce pan
  • 1 jam jar with lid (VERY CLEAN).


    1. Wash and dry the jam jar and lid.
    2. Put some water into the sauce pan, about 3cm depth, and bring to the boil.
    3. Put the bowl on top of the sauce pan. Make sure the bowl does not touch the water.
    4. Put ALL the ingredients into the bowl and beat with the baloon whisk.
    5. The butter will melt, the sugar will disolve, the mixture will increase in size and then thicken.
    6. Pour into the jar and put on the lid. Leave to cool.
    7. keep in the fridge and use within 2 weeks. YUM!

Comments, questions and tips

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4th Jun, 2013
the lemon should be zested and juiced.
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