5.0
(3)
Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
Zest 2 of the lemons, then juice them and another 1-2 more. You need to end up with 125ml fresh lemon juice.
Step 2
Pour the lemon juice, lemon zest, caster sugar and butter into a medium saucepan. Turn the heat on and whisk everything together whilst bringing to a gentle boil.
Step 3
Break the eggs into a medium sized mixing bowl. Lightly beat together then pour a splash of the hot lemon mixture into the beaten eggs, whisking vigorously to avoid the egg scrambling.
Step 4
Gently pour the rest of the lemon mixture into the eggs in a steady stream whisking all the time until the eggs and lemon mixture is completely combined.
Step 5
Pour it all back into the saucepan and bring to a boil, still whisking all the time. Continue whisking for 3-4 minutes until the mixture thickens.
Step 6
Remove the lemon curd from the heat and strain so the curd is very smooth. Pour the curd into a jar and place in the fridge to cool and set for at least a couple of hours.
Your folders
crazyforcrust.com
4.8
(40)
7 minutes
Your folders
internationaldessertsblog.com
4.6
(8)
5 minutes
Your folders
itdoesnttastelikechicken.com
5.0
(40)
5 minutes
Your folders
thekitchn.com
3.0
(2)
5 minutes
Your folders
thenovicechefblog.com
4.5
(6)
10 minutes
Your folders
aprettylifeinthesuburbs.com
10 minutes
Your folders
sugarsaltmagic.com
4.7
(50)
10 minutes
Your folders
kingarthurbaking.com
4.3
(125)
Your folders
jessicainthekitchen.com
5.0
(6)
13 minutes
Your folders
mommyshomecooking.com
4.6
(15)
5 minutes
Your folders
platedcravings.com
5.0
(43)
7 minutes
Your folders
thecozyplum.com
5.0
(1)
10 minutes
Your folders
platedcravings.com
Your folders
sallysbakingaddiction.com
4.9
(141)
10 minutes
Your folders
foodnetwork.com
4.8
(239)
10 minutes
Your folders
sallysbakingaddiction.com
5.0
(98)
10 minutes
Your folders
preppykitchen.com
5.0
(22)
10 minutes
Your folders
toriavey.com
5.0
(2)
15 minutes
Your folders
taste.com.au
4.5
(43)
13 minutes