Lemon Curd (GF)

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Luscious Lemon Curd.  Perfect on fresh bread, pikelets or topping granola and greek yoghurt.

Homemade lemon curd is so good you just want to eat it from the jar with a spoon 🙂

This recipe make about 550g of lemon curd which is about 3 small jars worth.

Macros per 10g:

Calories 35, Fat 2.1g, Carbs 4g, Fiber 0.1g and Protein 0.4g

Ingredients:

  • Zest and Juice of 4 Medium Lemons
  • 115g Unsalted Butter
  • 200g Golden Caster Sugar
  • 2 Whole Large Eggs plus 2 Egg Yolks

You will need:

  • Zester
  • Lemon Juicer
  • Large Saucepan
  • Medium Heat Proof Mixing Bowl
  • Scales
  • Whisk
  • Wooden Spoon
  • Clean Jam Jars and Lids
  • Zest your lemons

  • Put Zest into mixing bowl

  • Fill your saucepan halfway with water and heat to a simmer

  • Whilst water heating, juice lemons

  • and add to zest in bowl

  • Add your sugar to the bowl

  • Add your butter to the bowl

  • Crack your 2 large eggs into container and then add 2 egg yolks to the  container so ready

  • Pop you mixing bowl into your saucepan with water to make a bain marie

    Whisk the lemon juice, zest, sugar and butter together

  • Until all combined

  • Pass your eggs through a sieve

  • Into the mixture and stir until the mixture

  • Lightly coats the back of a wooden spoon

  • Transfer lemon curd to jars and seal with lids

    Store in a cool dark place or in the fridge.  Use within 3 months

    Once you have opened a jar of the curd you must keep it in the fridge and use quickly.

    Scatter Kindness and give someone a jar – it makes people happy.

     

rippingsimply

Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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