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A deliciously sweet citrus topping - the perfect way to use your fresh lemons.

Lemon curd
Makes: 400 g jar
Fresh from the garden: Eggs, lemons
Season: All

Note: You can make vanilla sugar by keeping caster sugar in a sealed jar with a couple of split vanilla beans. Top up as used.

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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Equipment

What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Half fill the saucepan with water and put it on to boil.

  • 2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 3. Place lemon zest and juice, sugar and egg yolks into the stainless steel bowl.

  • 4. Place the bowl over the saucepan of boiling water, making sure the water doesn’t touch the bowl. Whisk constantly until the mixture thickens like custard and is frothy.

  • 5. Chop the butter into 1 cm cubes.

  • 6. Remove the bowl from the heat and whisk in the butter until the mixture
    is smooth.

  • 7. Place into sterilised jars with lids.

  • 8. Refrigerate until required.

  • *Adult supervision required. To sterilise jars and lids, wash them in hot soapy water, then rinse them in hot water. Place in a stockpot of boiling water for at least 10 minutes. Drain jars upside down on a clean tea towel and dry them thoroughly in a 150°C oven. Remove the jars from the oven and fill while still hot.

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