Lemon Curd

Lemon Curd

Lemon Curd

Lemon curd is one of those classics that can be dolloped on a cupcake, layered in a butter cake, smothered on a meringue or used in a “cheats” cheesecake. Lemon curd’s zesty flavour brings food to life.

  • Makes : about 2 cups
  • Cooking time : 10 minutes
  • Pan size : medium saucepan

Ingredients
¼ cup cornflour
1 cup The Sugar Breakup Dextrose
2 teaspoons grated lemon rind
½ cup lemon juice
1 ¼ cups water
3 egg yolks
1 tablespoon (15g) unsalted butter

Making Lemon Curd

  1. In a medium saucepan combine cornflour, dextrose, lemon rind and juice. Mix together together to make a smooth.
  2. Add water and cook over medium heat stirring constantly until mixture bubbles and thickens.
  3. Remove from heat, add egg yolks one at a time whisking quickly to mix through.
  4. Stir in butter.
  5. Store in sterilised jars in the fridge for a week.

4 thoughts on “Lemon Curd

  1. Yumm will have to make…looking for a sugar free chutney/relish recipe….has anyone used dextrose instead of sugar?

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