Lemon curd

Fresh and tangy. Delicious as a cake filling or spread on scones or toast.

40 minutes

Rating (2 ratings)


200 ml freshly squeezed lemon juice
3 eggs
500 g Dansukker Jam Sugar
200 g butter


Juice the lemons. Combine the eggs, jam sugar and lemon juice in a heavy-based saucepan. Place the saucepan on the heat and whisk constantly until the mixture starts to thicken.

Add the butter in small pieces, whisking constantly. Take the saucepan off the heat. Strain the lemon curd and pour it into warm, sterilised jars. Store in the refrigerator.

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