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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.

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