Ingredients
5 egg yolks
2 eggs
Zest of 1 lemon
110ml lemon juice
110g sugar
60g cold butter
Method
In a heatproof bowl over a saucepan with simmering water mix the lemon zest, juice, sugar and eggs.
Whisk the mixture for about 10 minutes at all times to prevent lumps, until thickened like lemon custard.
Remove the saucepan from heat and add the cold butter in cubes.
Stir the butter to get a smooth lemon curd.
Sieve the lemon curd with the help of a spatula while it’s warm.
Let the lemon curd cool it down and transfer it to a Preserving Jar.
