Homemade Lemon Curd

Ingredients for 1 servings:

• 2 lemons
• 200 g sugar, fine
• 125 g butter, at room temperature
• 2 eggs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Lemon curd is an English lemon cream. It can be spread on pancakes, brioche, or toasted bread.

Grate the zest of two lemons and then squeeze the juice. Remove any pips from the lemon juice. Heat some water in a small saucepan and place a slightly smaller heatproof bowl on top of the pan. The bottom of the bowl must sit in the pan so that it doesn’t touch the water. The water should simmer at about medium heat. Add the lemon zest, butter, and sugar to the bowl and mix everything together well. Once the sugar has melted, stir in the lemon juice. Briefly crack the eggs in another bowl and then add them to the other ingredients in the bowl. Stir everything well. Now you need patience. The heat will slowly turn it into a cream. Stir everything regularly and make sure the cream doesn’t start to boil. After about 25-30 minutes, the lemon curd will have the right consistency and needs to cool. Once it has cooled, it can be poured into a glass jar with a lid. This amount is enough for a small preserving jar. Lemon curd will keep in the refrigerator for about 2-3 weeks. If stored in a boiled preserving jar, it will keep in the refrigerator for up to about 2 months. It’s also a wonderful addition to desserts such as cakes and ice cream.