Lemon Curd

It’s one of the most traditional preserves of the country kitchen

& is absolutely luscious in pastries, cakes, tarts & a whole lot more!


To make this golden fabuliciouzness simply grab a small saucepan & bung in 2 whole eggs along with 2 egg yolks & 3/4 cup of caster sugar. Whisk that lot until it’s nice & smooth.

Next, place the pan over a very low heat & add in 1/3 cup (80g) worth of chilled butter (use the real stuff) & the juice & zest of 2 large lemons. Now you’re chained to the stove as you need to whisk that continuously until it’s gloriously thickened.

Strain it through a sieve into a jug with spout before pouring into your hot sterilised jar & whacking on the lid immediately.

This will keep in the fridge for 2 weeks to use in your baking for a beautiful citrus zing.

Tanz Tip – don’t rush it, keep it nice & low on the heat & never stop whisking, you’re not making scrambled eggs here!


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