Lemon curd (lemon cream)

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Finely grate the zest of the organic lemons. Squeeze together with the other lemons. Fill up the juice with water at 1⁄2 l. Boil up the lemon peel and juice with sugar and butter. Mix starch with 6 tablespoons of water.

2. 2

   Add to the simmering lemon stock and continue to simmer for 1 minute while stirring. Remove cream from the stove. First mix the egg yolks with 2 tbsp. of the hot cream, then stir into the rest of the cream. Pass the lemon cream through a sieve, bring to the boil again briefly while stirring and immediately fill into glasses.

3. 3

   Can be kept refrigerated for about 2 weeks.