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homemade-lemon-curd

I mainly use lemon curd as a filling in my layered cakes, but it's a delicious spread to have on toast too (and even more delicious when it's homemade). Super tangy, sour and sweet and works with other citrus flavours too! Plus, you can use either whole eggs or egg yolks which is perfect for those making my buttercream too and always have leftover yolks to use! This recipe can also be found in my book Georgia's Cakes, alongside beautiful step-by-step photos of the process.

Ingredients