Lemon Curd is best known as a spread in Great Britain but also in Northamerica. It can also be used as a cake filling.
Ingredients (for 2-3 small glasses (300 ml)):
4 unwaxed lemons
150 g sugar
1 tablespoon corn starch
40 g butter (or 100 g – in case you use it for a cake)
Grate lemon zest and squeeze lemon juice, then stir with eggs, sugar and (sieved) corn starch. Heat for a couple of minutes and stir it the whole time (don’t bring it to a boil!). It should become a bit thick, almost like a pudding.
Then strain it through a sieve, cover with foil and let it sit for 5 minutes.
Stir the butter inside and fill it into very clean jars, close them and let cool. In the fridge it will last approx. 1 week.
It’s especially yummie on pancakes, but also very tasty on bread or in a cake like this tarte au citron.