This yummy lemon curd is the perfect way to jazz up basic sweets and cakes. Keep a jar on hand to add a little zest to scones, desserts and ice cream in seconds.


  • 2 large unwaxed lemons

  • 10 x CSR White Sugar Cubes

  • 3 eggs, whisked and strained

  • 150g CSR Caster Sugar

  • 100g unsalted butter


  • 1.

    Rub the lemons vigorously with the sugar cubes to absorb the lemon oil and zest.

  • 2.

    Juice the lemons and strain the juice into a medium sized heavy-bottomed pot. Add, the sugar cubes, caster sugar and butter, stirring over medium low heat until the sugar has totally dissolved.

  • 3.

    Remove from the heat, allow to cool slightly and whisk in the eggs.

  • 4.

    Return the pot to a very low heat, stirring constantly until the mixture has thickened. (It is thick enough when it is able to coat the back of a metal spoon).

  • 5.

    Transfer to 2 small sterilised jars. Put the lids on while still hot and store in the fridge for up to 3 weeks.

  • 6.

    Tasting notes:  on the lemons absorb the lemon oil and some of the zest adding extra flavour to your smooth lemon curd without a lemon zest texture.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 209kj
  • Fat Total 11g
  • Saturated Fat 6g
  • Protein 2g
  • Carbohydrate 25g
  • Sugar 24g
  • Sodium 24mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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