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
15M
10M
25M

Ingredients

Method

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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