in Great Britain

Lemon curd

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Ingredients for 4 servings:

  • 4 m.-sized eggs, of which the yolk
  • 50 g sugar
  • 250 ml lemon juice
  • 1 lemon(s), untreated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Citrus cream made in England

Beat egg yolks with sugar over simmering water until creamy. Stir in lemon juice and grated lemon zest and continue beating until thick and glossy. Pour into well-rinsed screw-top jars and seal tightly. Spread on thickly buttered toast or rolls. Makes about 400 g and is intended for immediate consumption.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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