These little jars of golden lemon curd make beautiful thank you gifts or look for decorative jars and sell them at your next local fete.
- 110 g (½ cup) sugar
- 2 large lemons, juiced and zest finely grated
- 3 large free-range eggs lightly beaten
- 100 g unsalted butter, cut into cubes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place sugar, zest and juice in a saucepan over low heat, stirring until sugar dissolves. Remove the pan from the heat and gradually add eggs, stirring to combine.
Return the pan to low heat and add the butter, a piece at a time, whisking constantly for 8–10 minutes until thickened.
Remove from heat, transfer to a bowl, cover surface with baking paper and chill lemon curd until ready to serve or pour into sterilised jars. Use as required.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.