Create Lemon curd yourself

METHOD

How to make it

1. 01

   STEP 1

   Done

   to make lemon curd yourself

2. 02

   STEP 2

   Done

   Rasp de 2 Lemons and squeeze the juice. I always pull the juice through a fine sieve so that there can no more seeds or thick fleeces.

3. 03

   STEP 3

   Done

   Put on a pan with a layer of water and put on a slightly larger refractory bowl. The bottom of the bowl should be able to just in the pan, but not hit the water. Let the water boil on medium heat. This is your au bain-marie base that makes the lemon curd.

4. 04

   STEP 4

   Done

   Put the lemon rasp, sugar and butter in the bowl and let the butter melt as you stir it. Once it's completely melted and a well-mixed porridge, stir the lemon juice through.

5. 05

   STEP 5

   Done

   Beat the eggs loose in a separate bowl and then pour them with the mixture. Stir well again. Now you got to be patient. Because of the heat it will slowly become a thick pasta. Almost like you're making custard. Keep stirring regularly and make sure the mixture does not boil. One time it gets to me a little faster than the other time, consider 10 to 20 minutes. If it doesn't go fast enough, you can smuggle a little bit, put the fire up.

6. 06

   STEP 6

   Done

   If the lemon curd has the desired thickness for you, remove the bowl (carefully) from the pan and let the curd cool. Store the curd in a closed pot in the refrigerator and then it is sure 2-3 Durable for weeks. If you put it in a fully sealed and sterilised pot, it is even more durable (2 months), but I never tried that since the lemon curd after a week is usually already up with us

7. 07

   STEP 7

   Done

   Source history lemon curd: British food - a history