Zesty Lemon Curd

Made with fresh lemon juice and butter - a perfect accompaniment to afternoon tea or as a filling for the perfect lemon tart.

Tasty Tips

Makes a delicious lemon tart filling.

Sublime on a Pavlova.

Mix with Mascarpone Cheese and pour over a base of crushed digestives and melted butter. Chill until set.

Great Taste Award 2013: 1 Star



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Sugar, Egg, Unsalted Butter [Milk], Lemon Comminute (11%), Acidity Regulator: Citric Acid, Gelling Agent: Pectin.
Suitable for vegetarians.

Allergy advice: For allergens, see ingredients in bold.

Prepared in premises where mustard, soya, sulphites and gluten are also used.

Nutritional Information Typical Values per 100g

Energy (kJ) 1461
Energy (kcal) 347
Fat (g) 17
of which saturates (g) 10.5
Carbohydrate (g) 49
of which Sugars (g) 48
Protein (g) 3
Salt (g) 0.09

Refrigerate after opening and consume within 4 weeks.

200g ℮

Fruit Statement:

Sugar Statement:

Time:10 mins

Quick Lemon Meringue Pie

Preheat the oven to 200°C, gas mark 7. Remove the packaging on a shop bought sweet pastry case, and place the tart case on a baking sheet. Spoon the two jars of zesty lemon curd into the tart case and level. Put the egg whites in a large bowl and whisk until soft peaks form when the whisk is removed. Add the sugar to the egg whites, a little at a time whilst continuing to whisk until the meringue becomes stiff and glossy. Spoon the meringue on top of the filled tart case and spread to evenly cover. Bake for about 5 minutes or until the meringue is golden. Serve warm or cold.

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