Lemon Curd

Low fat lemon curd

A butter free alternative that’s just as rich and zingy.  Perfect as an added ingredient to liven up a traditional Eton Mess or simply smeared on warm buttered toast.
Juice and zest of 3 large lemons
1/2 cup white caster sugar
2 large eggs
1. Place the lemon juice and sugar in to a small pan and leave to dissolve on a low heat.

2. Beat the eggs and lemon zest in a large bowl and then slowly pour in the syrup little by little whisking continuously.

3. Place the mixture back in the saucepan and return to the stove on a medium heat whisking for approx 2 minutes or until the mixture thickens.

4. Transfer in to a sterilised jar and seal.

5. Leave in the fridge to cool and for storing.

Enjoy 🙂


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