Quick & Easy

Lemon curd

This versatile zesty spread can form the base of an amazing dessert pie or tart, serve as a substitute for jam on afternoon tea scones, or even coat your morning toast.
LEMON CURDAustralian Women's Weekly
180 Millilitre



1.Place the egg yolks and sugar in a medium saucepan; stir to combine. Add the rind and juice, and cook gently, stirring, for about 8 to 10 minutes over a low heat or until the mixture thickens and coats the back of a spoon.
2.Remove egg mixture from heat and add butter in pieces, stirring to melt. Refrigerate until just set, about 1 hour. Just before serving, fill pastry cases with lemon curd. Serve topped with fresh berries.

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