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STEPS
INGREDIENTS
Ingredients and equipment : 2 lemons, 4 eggs, 1/3 cup of unsalted butter, 3/4 cup of caster sugar, Mixing bowl, Whisk, Saucepan,Sieve

Ingredients and equipment : 2 lemons, 4 eggs, 1/3 cup of unsalted butter, 3/4 cup of caster sugar, Mixing bowl, Whisk, Saucepan,Sieve

Ready for use ingredients and equipment

Ready for use ingredients and equipment

Place the whole eggs, egg yolks and caster sugar in a mixing bowl

Place the whole eggs, egg yolks and caster sugar in a mixing bowl

Place the whole eggs, egg yolks and caster sugar in a mixing bowl

Whisk the ingredients in the bowl until smooth

Whisk the ingredients in the bowl until smooth

Whisk the ingredients in the bowl until smooth

Whisk the ingredients in the bowl until smooth

Whisk the ingredients in the bowl until smooth

Whisk the ingredients in the bowl until smooth

Put that in a saucepan and place over a low heat. Add the lemon juice, lemon zest and butter in the saucepan and whisk continuously until thickened

Put that in a saucepan and place over a low heat. Add the lemon juice, lemon zest and butter in the saucepan and whisk continuously until thickened

Put that in a saucepan and place over a low heat. Add the lemon juice, lemon zest and butter in the saucepan and whisk continuously until thickened

Put that in a saucepan and place over a low heat. Add the lemon juice, lemon zest and butter in the saucepan and whisk continuously until thickened

You can either strain it through a sieve or pour into the sterilised jar. If you are in a rush or a bit lazy you should just pour it in. I pour it in because the other way very time taking and slow

I recommend pouring it into the jar instead of using the sieve

Pour into the sterilised jar

Pour into the sterilised jar

Then you can decorate it as you like

Health and safety: Wash hands and equipment well before use. When sterilising jars use clean hands. Be careful not to cut yourself when using graters to get lemon zest.

Health and safety: Make sure lemons do not have mould on them. Be careful when operating with hot things. Make sure none of the ingredients are off/past their use by date.

Health and Safety: Make sure the pan's handle is turned away from where people walk. Use a medium sized burner on the stove not the wok burner.

This lemon curd keeps covered in the fridge for 2 weeks.

  • Zest and juice of 2 lemons
  • 2.0 Whole eggs
  • 2.0 Egg yolks
  • 1/3c Unsalted butter
  • 3/4c Caster sugar
  • Mixing bowl
  • Whisk
  • Saucepan
  • Funnel
  • Sterilised jar