John Myers
Ingredients for 1 servings:
- 3 large eggs
- 155 g sugar
- 75 ml lemon juice (from 3-4 lemons)
- 1 tbsp lemon zest, grated, heaped (from 3 lemons)
- 85 g butter
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Grate the lemon zest and squeeze out the lemon juice. I use a glass bowl so that I can whisk the mixture over a pan of simmering water. To do this, bring some water to a boil in the pot; the bowl shouldn’t touch the water later. In the glass bowl, whisk the eggs, sugar, lemon juice, and lemon zest very well. When the water boils, stir the mixture very well over the simmering water for about 10-15 minutes. The lemon curd should then be a lovely yellow color and thick. Remove from the simmering water and gradually stir in the sliced butter until it has completely melted and everything is well combined. Allow to cool to room temperature, then pour into jars. Store in the refrigerator; if covered, it will keep for up to two weeks. This quantity makes two jam jars full.
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