Jockel`s Lemon Curd
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g lemon juice, freshly squeezed
- 140 g suar
- some vanilla powder
- 1 tablespoon, leveled butter
- 2 teaspoons lemon peel, grated
- 3 egg (s)
Print Recipe
Pin Recipe Instructions
- Heat the first 5 ingredients in a small saucepan, but don`t let them boil down for too long (I always wait until it starts to boil or bubble a little). It is best to stir a few times with a flat whisk. Then take the pot off the plate and turn it straight down.
- Now mix the 3 eggs together well (a sauce shaker is very suitable for this). So that no pieces or the like get into the lemon curd, the eggs are now put through a small sieve into the pot, stirring all the time.
- Now the pot comes back on the hot plate for 10 minutes (because of salmonella). However, you have to stir it with a whisk from time to time and the mixture must never get too hot (boiling), otherwise the egg will curdle.
- Chill until ready to eat.
- The amount is enough for a normal honey jar.
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