Elle’s Lemon Curd



  1. Add the eggs, sugar and juice in a heat proof glass bowl and place over a saucepan of simmering water. Whisk the mixture until blended.
  2. Stir constantly to prevent curdling, until the mixture becomes thickened, this takes about 10 minutes or so.
  3. Remove from heat and sieve the mixture immediately through a fine strainer to remove any lumps. 
  4. Add the butter to the lemon mixture and whisk until the butter has melted.
  5. Stir in the lemon zest and allow to cool and set.
  6. When cooled, place in a sterilised container, and refrigerate.  It should keep for at least 1 week.

Makes 1  to 1 1/2 cups.

Tie the jar with a yellow ribbon and you’ll have lovely Easter gift.


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