Description
Lemon curd is a spread for on or in cakes, pies or desserts. Delicious and lemony and originally low FODMAP and gluten-free. I share the basic recipe!
Ingredients
Scale
- Juice and zest of 4 lemons, preferably biological ones because you use the zest
- 3 eggs
- 1 egg-white
- 200 gr white granulated sugar
- 100 gr butter
Instructions
- Put all ingredients, except for the eggs and the egg white, together in a glass bowl. Heat this a
bain marie , by putting the glass bowl on top of a pan with water on the stove (make sure the bottom of the glass bowl doesn’t touch the water in the pan). - Heat the mixture slowly and stir now and then until all the butter has melted.
- Whisk the three eggs and the egg white together shortly with a whisk and stir them into the butter mixture. Mix until everything is combined.
- Leave the mixture to boil for about 10 minutes and continue to stir now and then. The lemon curd is done when you get a thick and creamy mixture.
- Take the pan off the heat and leave to cool. Continue to stir now and then while the lemon curd is cooling down. Put the lemon curd into a jar and store in the fridge. You can keep it in the fridge for about 2 weeks.
- Prep Time: 30 mins