I love lemon curd but most recipes contain too much butter for my taste. This is a lighter recipe with just a knob of butter.
2 people made this
Makes: 1 glas
125g very fresh egg yolks (from about 8 eggs)
125g caster sugar
1 to 2 lemons, juiced and zested
ein kleines Stückchen Butter
Method Prep:2min › Cook:15min › Ready in:17min
Measure out 125ml of the lemon juice, refrigerate the rest for another use.
In a hot water bath, stir yolks with sugar, lemon juice and zest till thickened, about 15 minutes, Make sure the water does not boil, otherwise the eggs will curdle. Add the butter and stir till dissolved.
Push through a fine sieve into a sterilised jar and let cool. Store in the fridge and use within a week.