Simple Lemon Curd

Ingredients for 1 servings:

• 150 g butter
• 500 g sugar
• 6 lemons
• 6 m.-sized eggs
• 1 pack of lemon peel flavoring (Citroback), if desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

No water bath, no egg separation – a simple version of the popular English lemon curd

Squeeze the lemons and measure out 300 ml of juice. Melt the butter in a saucepan. Add the lemon juice, Citroback or lemon zest, and sugar. Mix well. Crack the eggs, whisk thoroughly, and pour them through a fine sieve into the saucepan. Stir everything over medium heat with a whisk until it thickens to a cream. If using a thermometer, this should be at 85-90°C. Do not let it boil, but stir well every time, as the mixture burns easily. Immediately pour into small, hot, rinsed jam jars. Tip: If you don’t want to use Citroback, you can also grate the zest of unsprayed lemons. Variation: This recipe can also be made with 300 ml of orange or blood orange juice. Use Orangeback or grate the zest of unsprayed oranges. I’ve been making lemon curd or orange curd according to this recipe for years and have never had a problem with the mixture not setting.