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Johanna’s Lemon Curd

February 21, 2013 By webadmin

Lemon_tarts

Not sure what to do with six egg yolks, I looked around the kitchen and spotted some fresh lemons. The problem was solved and I made a batch of lemon curd, which then was used to make lemon and raspberry tarts (and there’s some left for toast).

 

Here’s my recipe (requested by Andrea McKenna @ajmckenna via Twitter)

 

Ingredients

6 egg yolks

3/4 cup caster sugar

80g chilled butter (cubed)

Zest and juice from two lemons

 

Method

Whisk egg yolks and sugar in a saucepan and then put on a low heat. Add the butter, lemon juice and zest and whisk until the mixture thickens. Strain through a sieve into a sterilised jar. Enjoy!

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Business and Baby On Board


A mum's bible on starting out and succeeding as an entrepreneur.

T-Changers


The adventures of a wannabe hazelnut farmer, a writer who loves to bake and their two sons who moved to the island state for a simpler life.

Johanna’s Jottings


Here you'll find snippets of creative writing, experimental words and the odd published piece.

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