Use Leftovers – Lemon Curd

Disinfection of the lids

1. Fill a small shot of rum into both lids of two glasses with screw caps and let it swivel out. The high-percentage rum disinfects the two lids, making the sealed lemon curd durable for a few weeks.

Pot – preparation without picture description

1. To prepare, take one (1) organic lemon and peel it with a vegetable peeler. Then squeeze the lemons. Now take a hand mixer and puree everything in the bowl so that no pieces of peel remain. Fill a saucepan with water and bring it to a boil.
2. Possibly pulverize the erythritol in a coffee grinder or in a Mr. Magic. This powdered sugar and the eggs are then added and everything is mixed with a hand mixer until a homogeneous mixture is created. The egg mass must be heated to around 70 degrees, i.e. H. Stir for 10 minutes, stir, stir (otherwise scrambled eggs).
3. Then remove the bowl with the egg mixture from the pan and add the butter, stir in further.

Thermomix – preparation with picture description

1. To prepare, take one (1) organic lemon and peel it with a vegetable peeler. Now you put the erythrin in the mixing bowl and set it to 15 sec / level 10, where the whole thing is ground into powdered sugar. Add the lemon peel and pulverize the whole thing again. This time set to 20 sec / level 10.
2. Now add the chunky butter, the eggs and the freshly squeezed lemon juice and let the whole boil for 15 min / 100 / speed 2 without a measuring cup so that it can thicken. After the beep, set it to 20 sec / level 10 and let it stir completely.

Glasses for both variants

1. Pour off the rum in the lids, pour the finished lemon curd into the clean glasses, close and allow to cool. Then you put the cooled glasses in the refrigerator, where they will keep for weeks.