/ / Recipe for Lemon Curds

Recipe for Lemon Curds

  • Lemons - 3 pieces
  • Sugar powder - 350 Grams
  • Butter - 100 Grams
  • Eggs - 4 pieces

My lemons are good. On a fine grater we rub lemon peel. To rub it is necessary only a peel, not clinging a white hypodermic layer of a lemon. It is important! From lemons squeeze juice, mix it with zest. Then add about 350 grams of powdered sugar. Mix it to dissolve the sugar powder, then add the diced butter to the cubes and put it on a water bath, that is, on a saucepan of boiling water. While the butter is melting, we will break into the bowl 4 eggs. Mix the egg whiskers. As soon as the oil melts, add the eggs to the pan without removing it from the water bath. We cook another 20 minutes in a water bath, stirring regularly to avoid burning. We shift the resulting lemon mass of the chicken color into a sterilized jar. We close the jar - and that's it, the lemon kerd is ready. It can be used immediately (spread on toast, for example), but can be stored in the refrigerator for about a month. Although we have never stood lemon curd for so long - they always ate instantly :)

Servings: 4

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