Lemon Curd

1. 1

   - zest lemons

2. 2

   - extract lemon juice

3. 3

   - mix with sugar and eggs

4. 4

   - put in pot in bain-maire (smaller pot floating in simmering water in larger pot)

5. 5

   - gradually mix in chunks of butter until all disolved

6. 6

   - keeping mixing gently until thickens (about 10-15mn)

7. 7

   - use right awat as warm topping or cool in mini tart or in jam jar for later use

8. 8

   optional: add icing sugar and top with raspberries

9. 9

   note: if you add egg yolks (same amount as eggs in recipe, here 4) it will stay thick at room temperature (better for tarts).

No additional tips available.