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    You are in: Home / Baking / Easy Lemon Curd Recipe
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    Easy Lemon Curd

    Easy Lemon Curd. Photo by Bonnie G #2

    1/3 Photos of Easy Lemon Curd

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    PumpkinDK's Note:

    This is delicious as a spread for toast or scones, to sandwich together a sponge cake or as the filling for powder puffs. It keeps for weeks if well sealed and refrigerated after opening.

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    Serves: 6-8



    Units: US | Metric


    1. 1
    2. 2
      Whisk egg yolks and sugar until well combined but not frothy.
    3. 3
      Tip into a heavy-based non-reactive saucepan and add butter,cornflour, zest and juice.
    4. 4
      Stirring constantly, bring to simmering point over a medium-high heat (about five minutes).
    5. 5
      As soon as bubbles appear, remove from heat, still stirring. Allow to cool.
    6. 6
      Transfer to sterilised jars and seal.
    7. 7
      Makes 2 cups.

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    Ratings & Reviews:

    • on April 25, 2009


      I remembered seeing this in the Pick A Chef thread & was so excited to try it when I needed lemon curd for White Chocolate and Lemon Truffles. It was super easy. I've never made lemon curd before & it turned out delicous. My photos are not even comparable to Bonnie's so I'm not going to post over it. :) Thanks for sharing your wonderful recipe, Pumpkin!

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    • on April 13, 2009


      Made for PAC Spring-09 I've wanted to try a lemon curd to use with scones I'm making for my Mom's upcoming visit (she LOVES lemon) and this is perfect. I did take Chef Dudo's advise and used a double boiler and made that slurry before hand to make sure there where no lumps. As I love really tart, I did reduce the sugar by a small amount and increased the lemon juice by the same amount. It turned out great, nice and tangy and very smooth and shiny. I've got it sitting in the fridge now and it'll be perfect with those scones.

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    • on April 12, 2009


      Indeed easy to make and a wonderful taste, tangy and yet sweet. Very good. Made a slurry of the cornflower and a few teaspoons of the lemon juice before adding to the rest. Also I used my double boiler pan to cook the curd. It very quickly became thick and shiny. I'm very pleased I chose to make this. Thanks for posting. Made for PAC, Spring 2009.

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    Nutritional Facts for Easy Lemon Curd

    Serving Size: 1 (48 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 200.9
    Calories from Fat 97
    Total Fat 10.8 g
    Saturated Fat 6.1 g
    Cholesterol 147.3 mg
    Sodium 6.3 mg
    Total Carbohydrate 25.6 g
    Dietary Fiber 0.1 g
    Sugars 22.7 g
    Protein 1.7 g

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