Lemon Curd

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

3 eggs

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.

 

 

Please follow and like us:
error

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.