Here’s a recipe to tantalise your tastebuds!

Stanmore Public School Lemon Curd

Over the past few weeks I have been making delicious foods using my juicy lemons from home. Firstly, I made Lemon Curd and had a few teachers sample it on a cracker and the feedback was that it tasted really yummy and they wanted more! Then I decided to use my curd in a recipe called, Lemon Curd Loaf Cake (except I made cupcakes). The cakes were amazing and made my tastebuds float!

Making lemon curd is really easy, just follow my simple instructions to achieve a delicious spread! I hope you enjoy this recipe as much as I do!

Happy cooking from Riley (4T)

Lemon Curd

Recipe by Riley (4T)Cuisine: Something sweetDifficulty: Easy
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Lemon curd is a delicious and versatile. Use it as a spread or as an ingredient in cakes, cookies and tarts.


  • 4 large egg yolks

  • ⅔ cup (134g) granulated sugar

  • 1 tbsp lemon zest (about 1 lemon)

  • ⅓ cup (80ml) fresh lemon juice (about 3 lemons)

  • ⅛ tsp salt

  • 6 tbsp (86g) unsalted butter, softened to room temperature


  • Prepare your double boiler (or use your DIY double boiler method that is simply place a small heatproof glass bowl over a saucepan of water.)
  • Place eggs yolks, sugar, salt, lemon zest and juice into you glass bowl. Whisk together constantly for about 10 minutes or until it thickens.
  • Remove from the heat. Cut butter into small pieces and whisk together.
  • Poor the curd into a warm sterilised jar. When it has cooled, place in the fridge for up to 10 days.


  • MY IMPORTANT TIP: When making this curd be sure not to use metal bowls or metal whisks as your curd may take on a metal flavour!

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