Jeanette's Cakes

Lemon Curd


 ½ cup Lemon Juice

4 Large Eggs

2 Egg yolks

1 ½ Cups sugar

¾ cup Butter 330g

1 tablespoon lemon zest finely grated

30ml Arrowroot mixed with a little bit of water


 Add the lemon juice , sugar & lemon rind to the top of a double boiler

  1. Whisk the eggs lightly
  2. Add to the double boiler
  3. Bring to a boil while beating
  4. Mix the Arrowroot with a little bit of water to form a paste
  5. Add the arrowroot whilst whisking to prevent the forming of lumps