for
Lemon Curd
Ingredients
- 100 mililiters fresh lemon juice
- zest from one lemon
- 100 grams sugar
- 1 pinch salt
- 1 whole eggs
- 1 large egg yolk
- 50 grams margarine
Directions
- Whisk together lemon juice, zest, sugar and salt in a small sauce pan over medium heat.
- Lower the heat or temper the eggs and whisk the eggs in.
- Continue whisking until the curd thickens and just begins to bubble.
- Remove from heat, cut in and whisk the butter or margarine until incorporated.
- Chill one hour or overnight, or use immediately in recipes that call for lemon curd filling.