Lemon Curd

Ben Spalding

Ben Spalding

12th January 2011
Ben Spalding

Lemon Curd

lemon curd


  • Juice of 7 lemons
  • Zest of 7 lemons
  • 210g caster sugar
  • 200g eggs
  • 60g egg yolk
  • 60g cornflour
  • 150g soft butter


1. Heat all except the butter to 85c
2. Blend in blender and add the butter, strain through chinois
3. Cover with baking paper and chill in the fridge for 2 hours
4. Vac pac, keeps for 5 days

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