This pan has curved edges which helps with the making lemon curd. The curd is easy to make and makes a perfect filling for a cake and is also delicious on toast.
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4 large
eggs
250g
unsalted butter, at room temperature, cubed
2
unwaxed lemons, grated and juiced
350g
caster sugar
4 large
eggs
8oz
unsalted butter, at room temperature, cubed
2
unwaxed lemons, grated and juiced
12oz
caster sugar
Utensils
Step 1
Heat the Ninja 18cm Sauce Pan over medium heat. Whisk the eggs then add the rest of the ingredients. Whisk until the butter has melted and mixture starts to thicken. Do not allow the mixture to boil as it may separate
Step 2
Turn heat down to the lowest setting and whisk until the curd is thick like custard. This may take 5-10 minutes
Step 3
When the curd is done, remove from heat and pour into sterilised jam jars. Cover with wax seal and lid. Allow to cool
Heat the Ninja 18cm Sauce Pan over medium heat. Whisk the eggs then add the rest of the ingredients. Whisk until the butter has melted and mixture starts to thicken. Do not allow the mixture to boil as it may separate
4 large
eggs
250g
unsalted butter, at room temperature, cubed
2
unwaxed lemons, grated and juiced
350g
caster sugar
4 large
eggs
8oz
unsalted butter, at room temperature, cubed
2
unwaxed lemons, grated and juiced
12oz
caster sugar
Step 2 of 4
Turn heat down to the lowest setting and whisk until the curd is thick like custard. This may take 5-10 minutes
4 large
eggs
250g
unsalted butter, at room temperature, cubed
2
unwaxed lemons, grated and juiced
350g
caster sugar
4 large
eggs
8oz
unsalted butter, at room temperature, cubed
2
unwaxed lemons, grated and juiced
12oz
caster sugar
Step 3 of 4
When the curd is done, remove from heat and pour into sterilised jam jars. Cover with wax seal and lid. Allow to cool
