Lemon curd
- Preparation time 10 min.
- medium
Preparation
Squeeze the lemons. Bring the lemon juice to the boil with the sugar until dissolved, simmer for 1-2 minutes. Stir the butter into the syrup.
Crack the eggs and whisk well. Remove the pan from the heat and add the eggs, stirring.
On a low heat, bring the egg and lemon mixture to a simmer until creamy, stirring constantly to distribute the heat evenly. If the mixture gets too hot, the egg will flocculate (!).
Put the lemon cream into screw-top jars. Keeps for about 2 weeks in the fridge.
Quantity
Ingredients for two jam jarsIngredients
- 3 piece Natural lemons
- 3 piece Eggs
- 150 g Sugar
- 80 g Butter
From the online shop
Organic Panela cane sugar
3,95 €
Lemons 1kg
3,95 €