More Great Recipes: Filling

lemon curd


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Member since 2011

Serves 2 cups | Prep Time | Cook Time

Ingredients

1 teaspoon cornflour
juice of 2 lemons
2 eggs, lightly whisked
3/4 cup sugar
125g (4 1/2 oz) butter, chopped
very finely grated zest of 1 lemon (optional)


Dissolve cornflour in lemon juice in a small bowl.


Combine eggs, sugar, butter and lemon zest in a small saucepan. Add cornflour and lemon juice and whisk over a very low heat until mixture thickens. Do not allow to boil. remove from heat.


Pour into sterilised jars and seal. Keep in the fridge and use within 2 weeks.


Pairs Well With


Notes

A dash of local for every season
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