Lemon Curd or Lemon Honey

This is a great way to use up egg yolks when you have made a Pavlova and can be spread under the whipped cream on the pavlova or used on toast, in tartlets etc

mmmmm Lemons
  • 4 Egg Yolks
  • 3/4 Cup Sugar
  • Juice of 2 Lemons
  • 2 Tablespoons Finely Grated lemon Rind
  1. Mix together
  2. Cook slowly until thick.
Do not rush the cooking or this will curdle / scramble.

3 thoughts on “Lemon Curd or Lemon Honey

  1. Dee loved this – we had a large Lisbon lemon tree at Battery Road and later a sweeter Meyer lemon – so Dee’s Nan was able to keep him well supplied. Memories!


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