John Myers
Ingredients for 1 servings:
- 4 large lemons, juice and zest, untreated
- 250 g sugar
- 100 g butter
- 1 tbsp cornstarch, heaped
- 3 large eggs, preferably fresh
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Delicious lemon spread – great as a cake filling….
Wash 4 large lemons, untreated if possible, and first grate the zest. For treated lemons, you can also replace the zest with finesse lemon. Then squeeze the juice and bring to a boil in a saucepan along with the zest, sugar, and 1 heaped tablespoon of cornstarch, stirring constantly. Add the chopped butter and melt. Now reduce the heat and continue stirring with a whisk over medium heat. Whisk the fresh eggs thoroughly, pass them through a sieve, and add them as well. Be careful not to let it boil any further, or the eggs will flake when stirred in! Continue stirring until a thick mixture forms. This takes a good 15 minutes. Immediately pour into hot, rinsed jam jars and immediately screw on the lids. Makes 2 jars. Stored in the refrigerator, this delicious lemon curd will keep for at least 2 months. My tip: it makes an excellent tart filling!
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