For ➊ pot (about 150 g) 2 eggs
2 lemons, grated peel & juice
200 g sugar
115 g butter
Heat the sugar and the butter au bain marie.
Add the lemon juice and lemon zest.
Beat the eggs in a bowl. Add to the lemon mixture.
Keep stirring continuously until the mixture has thickened.
The mixture should be about the thickness of yogurt, sometimes it takes up to 10 m.
Put the lemon curd in a sterilized jar and keep it in the refrigerator (up to 3 weeks).
