Lemon curd on toast

By Drum Digital
28 August 2015

Creamy and sweet lemon spread on scones or toast is addictive.

Preparation: 5 min

Cooking: 15 min

Serves: 6

125 ml (½ c) castor sugar

3 lemons, zest and juice

3 eggs

100 g butter

pinch salt

4 slices toast

  1. Place the sugar, lemon zest and juice in a saucepan over low heat, stirring until the sugar dissolves. Remove the pan from the heat and gradually add eggs, stirring to combine.
  2. Return the pan to low heat and add the butter a piece at a time, and season with salt, whisking constantly until thickened.
  3. Remove from the heat, transfer to a bowl, cover the surface with baking paper and chill the curd until ready to serve, or pour into sterilised jars. Serve on toasted bread.

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