Lemon Curd Recipe – It’s That Easy

An easy lemon curd recipe

With our quantities, you can prepare four glasses of lemon curd, every 250 milliliters. You need 6 eggs, 320 g sugar, 160 g soft butter, as well as 3 heaped teaspoons of cornstarch, and 8 lemons. Since you also need the zest from the lemons, you should use organic lemons or at least fruit that has not been sprayed.

1. Wash the lemons and grate the zest. Then squeeze the halved lemons. You will need about 300ml of lemon juice.
2. Boil this lemon juice in a saucepan with the sugar and cornstarch. Then add the butter piece by piece. Turn the stovetop down to medium-high.
3. Whisk the eggs in a bowl. The easiest way to do this is with a fork. Then pour the mass into the lemon cream, stirring constantly with a whisk.
4. Now you have to stir continuously for about five minutes until the cream has thickened. Make sure that the stovetop is not too hot. The cream must not boil, otherwise, the eggs will set.
5. When the cream has thickened and is even, pour the finished lemon curd into glasses that have been rinsed with hot water. Close them immediately.
6. Once the lemon curd has cooled, store the jars in a cool, dark place. The English spread keeps for about two weeks.