Lemon curd

40 minutes
Fresh and tangy. Delicious as a cake filling or spread on scones or toast.
Lemon curd
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Ingredients

  • 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.

The recipe was made by

Dansukker