SIS Fine Grain Sugar -

for everyday use

1 kg

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Lemon Curd


10 mins

8 Servings


4 large egg yolks
134g SIS Fine Grain Sugar
1 tablespoon lemon zest
80ml freshly squeezed lemon juice (2-3 lemons)
1/8 teaspoon salt
86g unsalted butter, room temperature

  1. Prepare a double boiler. Firstly, prepare a saucepan with 1-2inch of water. Once the water begins to boil, reduce to low heat.
  2. Add egg yolks, SIS Fine Grain Sugar, lemon juice, and salt in a heat resistant bowl on top of the simmering saucepan. Constantly whisk to prevent the egg yolk from cuddling and until the mixture thickens, resembling the texture of hollandaise sauce.
  3. Remove the bowl from heat. Cut butter into 6 pieces and whisk into the curd.
  4. Pour the curd into a glass jar. Place a plastic wrap directly over, touching the surface of the curd to prevent skin from forming on the curd.
  5. Once cooled, remove the plastic wrap and refrigerate the curd.
  6. Lemon curd is perfect for scones, pound cakes, crepes and so much more. May be kept in the fridge for up to 10 days.

See More Recipes

Try a few more of our favourite savoury recipes below.

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