Lemon Curd
4 large eggs
1 1/3 cups sugar
1 cup fresh lemon juice
175 g butter
1 tbsp grated lemon peel
1/2 teaspoon salt
yellow food color
Whisk together in egg mixer and sugar. Melt butter in a saucepan, pour egg mixture and finally lemon juice, peel, salt and food coloring. Boil at low heat, whisking continuously for 10 minutes. Immediately pour through a fine sieve into a bowl, cool and place on jars with a lid – unscrew the lid immediately.
