Lemon curd without eggs

Ingredients for 4 servings:

• 75 ml lemon juice from approx. 2 organic lemons
• 100 g sugar
• 1 tbsp, heaped vanilla sugar
• 50 g butter
• 50 ml cream
• 10 g cornstarch
• 1 organic lemon(s), zest

Instructions

Working time approx. 5 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 10 minutes; Total time approx. 5 hours 15 minutes

Combine the lemon juice, sugar, and vanilla sugar in a small saucepan, bring to a boil briefly, and then simmer over low heat for about 3 minutes. Stir continuously. Add the butter and melt. Now add the cream. Stir well and simmer for 3 minutes. Place the sifted cornstarch in a small bowl and gradually stir in 5 to 6 tablespoons of the lemon mixture until a slightly thick paste forms (like making pudding). There should be no lumps. Note: Lumps easily form if you add too much cornstarch too quickly. It’s better to mix a little of the cornstarch with the lemon mixture gradually until a thick paste forms. If lumps do form, simply strain the mixture through a fine sieve. Slowly pour this mixture into the saucepan, stirring vigorously with a whisk. Bring the mixture back to a boil for another minute and remove from the heat. Now, if desired, add the lemon zest and stir everything well again. Transfer the lemon curd to a jar (e.g., an empty, clean jam jar). Refrigerate the curd for a few hours, preferably overnight. This lemon curd is certainly not low-calorie, but it doesn’t always have to be.