Lemon curd is a custard without milk but with a lot of freshly squeezed juice, good on its own or as an ingredient for other preparations …
| 200 g sugar | |
| 8 yolks | |
| 160 ml fresh lemon juice | |
| 1 tablespoon lemon zest | |
| 145 g butter | |
| a pinch of salt |
| 1. | Stir in a small saucepan sugar, lemon zest and egg yolks. Combine lemon juice and salt. Add the butter cut into chunks and put on medium heat. |
| 2. | Cook stirring constantly, until the butter is completely melted, and the mix is thick enough to veil the spoon and small bubbles form along the edges of the saucepan. It will take about 5 minutes, do not boil! |
| 3. | Remove the saucepan and continue to mix. Strain into a glass container, cover with contact film and store in the refrigerator. Consume within 3-4 days. |
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