Homemade lemon curd

Step 1/2

• 5 lemons
• 2 eggs
• 2 egg yolks
• 120 g sugar
• 130 g butter
• ¼ tsp salt

• pot
• fine grater
• whisk

Zest one fifth of the lemons, and juice all of them. Whisk together the zest, juice, eggs, egg yolks, sugar and butter with a pinch of salt in a pot. Warm over medium-low heat, whisking constantly, until it starts to thicken, approx. 10 min.

Step 2/2

• fine sieve
• plastic wrap
• bowl

Remove the pot from the heat and strain the curd through a fine sieve into a bowl. Cover the curd with plastic wrap, making sure the wrap is in direct contact with the curd to avoid a skin from forming. Refrigerate and enjoy for up to 2 weeks!

Enjoy your meal!