Lemon curd

Ingredients:

3 eggs

3 egg yolks

120g  butter

240g granulated sugar

1 lemon zest and 2 lemon juice

You can pour a bit of vanilla sugar or vanilla extract

Whisk the eggs, egg yolks and sugar (and vanilla extract, if you want ). Add the lemon juice and lemon zest, cook on low heat stirring until the cream starts to thick (before start to boil, remove it from the fire). Pour into jar and leave to cool.

The cream can stay in refrigerator up to 2 weeks. Perfect for cakes and muffins.

Ingredients:

3 eggs

3 egg yolks

120g  butter

240g granulated sugar

1 lemon zest and 2 lemon juice

You can pour a bit of vanilla sugar or vanilla extract

Whisk the eggs, egg yolks and sugar (and vanilla extract, if you want ). Add the lemon juice and lemon zest, cook on low heat stirring until the cream starts to thick (before start to boil, remove it from the fire). Pour into jar and leave to cool.

The cream can stay in refrigerator up to 2 weeks. Perfect for cakes and muffins.