Glossy yellow lemon curd is a thing of beauty and it is so versatile with it’s uses. You might like a simple breakfast of toast with lemon curd on top? Or you could use it to fill little lemon meringue pies or to drizzle on top of pavlova. Or, if you’re making a homemade hamper for someone they might appreciate a bottle of this and a bottle lemon cordial or bacon jam.
You could also use the curd to fill these little lemon meringue cupcakes.
Don’t forget to keep your peels to make some citrus cleaner!
Prep: 2 mins
Cook: 10 mins
Makes: 1 cup
- 75g butter
- 3/4 cup sugar
- 1 egg + 1 additional egg yolk, whisked
- 1/2 cup lemon juice
- Combine all the ingredients in a saucepan over medium low heat.
- Cook stirring for 5 minutes or until the mixture thickens.
- Remove from the heat and set aside to cool slightly before bottling.