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)
Jockel`s Lemon Curd
Jockel`s Lemon Curd

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Chill until ready to eat.
  5. The amount is enough for a normal honey jar.

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