Homemade Lemon Curd

Lemon curd is always a good condiment to have in the fridge. Whenever you need a last minute dessert to bring to a party or to feed unexpected guests you can throw together a really quick tart with pre-made tart cases (purchased from Coles or buy the frozen packs) and pre-made lemon curd. Throw a few berries on top and you have yourself an awesome dessert!

For longer storage time, it is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilize using one of the following methods:

Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.

Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.

Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.

Homemade lemon curd
A tarty but sweet condiment to compliment any tarts or scones. Lemon curd can be made well in advance and stored in an air tight sterile jar for up to 2 weeks.
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  1. 2 whole eggs
  2. 2 egg yolks
  3. 3/4 cup (165g) caster sugar
  4. 1/3 cup (80g) chilled unsalted butter
  5. Zest and juice of 2 lemons
  1. Whisk whole eggs, yolks and sugar in a saucepan until smooth
  2. Place pan over stove on a low heat.
  3. Add the butter, lemon juice and zest and whisk continuously until thickened.
  4. Strain through a fine sieve into a sterilised jar.
  5. Lemon curd keeps, covered, in the fridge for 2 weeks.
Adapted from Delicious Magazine
Adapted from Delicious Magazine
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