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lemon curd


2 x eggs

2 x egg yolks

1/3 cup caster sugar

90 g butter, chopped

2 x lemons juice and zest



1. Whisk whole eggs , yolks and sugar in a small saucepan until smooth.

2. Place pan over a low heat. Add butter, juice and zest and whisk continuously for 5-7 minutes until thickened.

3. Strain mixture through a sieve into a bowl. Set aside to cool for 5 minutes and place mixture in a hot sterilized jar. Place in the refrigerator.


Lemon curd is a versatile filling for tarts, pastries, pancakes and cupcakes



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