Preparation

1

Step 1

Place the sugar, egg yolks, lemon zest and lemon juice in a heatproof bowl and beat vigorously in a hot water bath for about 10 minutes. Stir in the butter one at a time until the cream thickens. Pour the hot lemon curd into sterilized jars and close immediately. Then let it cool down. It will keep in the fridge for about 3 weeks.

For the recipe, you'll need:

Ingredients

Portions

5

Food

  • 225.0 g Sugar
  • 5.0 Egg yolk
  • Grated citrus peel
  • 3.0 Juice from organic lemons
  • 300.0 g Butter