Lemon Curd

Ingredients for 3 servings:

• 3 lemon(s), untreated
• 100 g sugar
• 100 g butter
• 2 eggs
• 2 egg yolks

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

for desserts, cake fillings or simply on bread, enough for approx. 3 small jars of approx. 170 ml each

Wash the lemons in hot water and use a vegetable peeler to remove the zest, removing any white pith. Then juice the lemons. Finely chop the chopped zest with the sugar in a blender. Heat the lemon juice with the sugared lemon zest and the butter until the butter has melted. Let cool slightly. Whisk the eggs and egg yolks well, add to the lemon mixture, and heat gently, stirring constantly. Do not boil! Stir until the mixture thickens noticeably. Pour the curd into sterilized jars (3 x 170 ml preserving jars) and cook in the oven at 90°C for about one hour. Tip: Oranges or rhubarb also work well.