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Light lemon curd


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Rate this recipe 2.3/5 (25 Votes)


  • 3 eggs
  • 4 lemons
  • untreated
  • 1 level tbsp cornstarch
  • 150g caster sugar


servings 4
Level of difficulty Easy
Preparation time 5mins
Cost Budget Friendly


Step 1

Wash the lemons. Remove the zest, being careful not to take any white skin, and place in a saucepan. Add the sugar.

Step 2

Squeeze the lemons and pour the juice into the pan. Heat until it turns into a syrup.

Step 3

Break the eggs into a bowl.

Step 4

When the syrup is hot, remove from heat and pour over the eggs, stirring with a whisk.

Step 5

Return to the pan and heat until thick, making sure to not boil.

Step 6

Pour into a jar and keep refrigerated.

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