​Ingredients​

 

o 1 egg + 3 egg yolks
o grated zest & juice of 4 lemons
o 350gr  caster sugar
o 250gr butter
o 2 tbs corn starch
o 2 medium size sterile glass jars

   (preferable with rubber bands)

Preparing

 

-Whisk the egg and the egg yolks lightly in a saucepan for about 2 minutes.
-Add the lemon zest, juice, caster sugar and corn starch in the pan respectively and right before  putting the pan over a medium fire, add your 250gr of diced butter.
- Keep whisking until your mixture thickens. ( takes about 8-10 minutes)
- Pour your mixture in the sterile jars, close the lids and refrigerate right away.



Note that he mixture thickens as it cools. So, don’t worry when you get a soup like mixture after 10 minutes of cooking.



​Service Tip

Lemon curd is best with English scones. However, you can use it with your muffins, cupcakes, cookies and tarts.



Bon Appétit! :)