Lemon Curd
amount
preparation
Butter/Unsalted
100 grams
melted
Egg
3
beaten
Lemon
2
Finely grate the peel, squeeze juice
Sugar/Caster
225 grams
Directions
Finely grate lemon peel
Squeeze lemon juice
Melt butter in double saucepan/boiler over a very gentle heat
Gradually add Sugar, Eggs, grated lemon zest
Then add Lemon juice
Stir until thick
Notes
Can store if placed in sterilized jar and canned/covered with wax parchment paper
References
Larousse Gastronomique, pg 609