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Lemon Curd
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Ingredients
- 3 egg yolks (I use extra large eggs)
- 90 g castor sugar
- Zest of 1 lemon
- 60 ml lemon juice (2 lemons)
- 60 g butter
Method
- Place egg yolks, granulated sugar, lemon juice and zest into a casserole and whisk until well mixed.
- Add the butter and heat gently while constantly whisking the mixture until it thickens. (If necessary use a double boiler.) Whisk and cook until the mixture becomes thick, resembling hollandaise sauce.
- Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd and pour into a jar or bowl and allow to cool.
- Use the curd as filling for macarons, spread on scones or toast or use it to decorate the Käse-Zitronentorte.
- Keep in refrigirator and consume within 1-2 weeks.
Makes about 150 ml of curd.