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Lemon Curd

I recently made a meringue type roulade but had lots of egg yolks leftover and was wondering what to do with them! The result was this absolutely delicious and ridiculously easy Lemon Curd!

[fancy_header]You will need (makes 1 small jar):[/fancy_header]

  • 3 Lemons (grated zest and juice)
  • 40g Unsalted Butter
  • 90g Caster Sugar
  • 4 Egg Yolks

Pop all the ingredients in a glass bowl over a saucepan of simmering water and stir continuously with a wooden spoon for about 12 minutes until thickened. Then transfer to a sterilised jar and close the lid, leaving to cool before storing in the fridge.

Lasts about 2-3 weeks if you transfer it to a clean sterilised jar and seal it straight away.

It really is that simple!

Enjoy this fun way to use your leftover egg yolks!

Jem x

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