Lemon curd is an English quintessential comfort food perfect for your morning toast or your afternoon scones. Very popular in the XIX and XX century, is also the cream used for the Lemon Meringue Pie, an all time favourite in England and US and one of my absolute favourite dessert ever.

The higher content of lemon juice and zest makes this cream flavour more intense and zesty. A must try for any citrus lover.

Ingredients for approx 500 gr:

200 gr butter

200 gr caster sugar

4 egg yolks

grated zest and juice of 3 lemons

Procedure:

Melt the butter in a pan with the sugar, lemon zest and juice using the bairn-marie method. Mix it until smooth. Add the eggs and whisk vigorously until it begins to thicken.

Pour it in a jar, cover it with a lid or cling film and keep in the fridge.