Lemon Curd (Lemon Curd)

In a steel saucepan collect the lemon juice, the grated rind of one of these, sugar and butter.

Meanwhile, beat eggs and filter them with a strainer to remove the thick white strands of egg white; Let her fall into the saucepan.

Stirring constantly, let thicken without ever boiling.

When the cream is thickened and smooth, pour into jars and close them immediately after cleaning the edges.

Keep them upside down for a few minutes so sterilising.

Will keep in a cool dark place for a few months at maximum power; It's good on toast or to fill cakes (sponge cake, cake with yoghurt, etc.

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