Lemon Curd & Cream Donut Bites

Lemon Curd & Cream Donut Bites


Lemon Curd

2 eggs, plus 2 egg yolks

3/4 cup (165g) Chelsea Caster Sugar

1/3 cup (80g) chilled unsalted butter

Zest and juice of 2 lemons


1 x Edmonds Classic Baked Donut Bites


To make the Chelsea Lemon Curd whisk whole eggs, yolks and Chelsea Caster Sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, lemon zest and juice and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.

Make Edmonds Donut Bites as per packet instructions (including coating them). 

Use a chopstick to poke a hole in each donut bite.

Swirl lemon curd through a similar quantity of thickened cream and pipe into donut bites.

Add your review