Lemon curd
Instructions
3 cups warmer from 225 g (a seal) in the oven at a low temperature.
Put the zest and lemon juice in a bowl, add sugar and butter and mix.
Whisk in the long the eggs in a bowl and then for universal application in lemon mixture.
Blends well.
The bowl in a Bain-Marie and, stirring constantly, Cook, boil for 20 minutes until the sugar has dissolved and the mixture is thick and creamy.
Pour the curd into clean jars, close with airtight lids and place in refrigerator.
The curd is conserved only for a month or so.
Ingredients and dosing for 4 persons
- 4 lemons (zest and juice)
- 175 g of crystalline sugar
- 175 g of granulated sugar
- 100 g of softened butter into pieces
- 4 eggs