Home-made Lemon Curd

It is foggy outside, the sun hides since days…what’s the best way to substitute it? Exactly, home made lemon curd, it is a quick and easy recipe!

For about 200ml

3 organic lemons
112 g caster sugar
3 free range very fressh eggs (1 whole, 2 yolks)
50 g butter, unsalted, cold

Zest the lemons into a heavy-based pan and combine with sugar, rub together with your fingers or a spoon to release the oils. Then squeeze the lemon, you need about 110ml juice.

Whisk the eggs into the sugar and put the pan on a low heat, stir continuously with a wooden or rubber spoon, slowly adding the lemon juice, little by little. Stir gently for about 10-12 minutes until the mass is as thick as a vanilla custard. Turn off the heat and set the pan aside for a few minutes. Cut the butter which you only take now out of the fridge into che bes.

Put the pan back on the still warm stove and now add the butter, little at a time, continuously stirng again until the butter has melted and the curd is very smooth and silky.

Immediately transfer to sterilized jars. Keep cool and dark. Once opened keep in fridge.
The recipe also works with Oranges! 2 will give you 110ml juice.

 

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