Lemon Curd
This creamy lemon curd takes 10 minutes to make and uses whole eggs.
Equipment
- 2 250ml Glass Jars
Ingredients
- 4 Whole Eggs
- 1 Lemon zested
- 3/4 cup Caster Sugar
- 1/2 cup Lemon Juice
- 125 g Butter
Instructions
- In a bowl over simmering what place the lemon juice eggs and zest in bowl. Whisk until eggs a separated.
- Next add butter until melted.
- Then add caster sugar and continue to whisk until it thickens up.
- Pour into sterilised jars.
Notes
Note: Will Keep for 3 weeks in the fridge.