Fresh sweet cream based on lemons that is delicious on cake, in your dessert or on scones
Grate the lemon with a fine grater. Then cut them in half and squeeze the juice out and catch. Beat the eggs with the caster sugar and vanilla sugar with a whisk or mixer. Heat the lemon juice in a pan with the butter. Stir until the butter has melted. Add the grater to the egg mixture and stir it through (if you want a completely smooth lemon curd, you can also omit the grater, but it tastes better with the grater). Then add the butter mixture little by little. It should be warm but not too hot. In the meantime, keep stirring. Put the whole mixture back in the pan and let it thicken for about 20 minutes over low heat, do not let it boil. When it cools, it thickens a little more. Put the lemon curd in jars and let it come to room temperature first and then store it in the fridge. Keep them for a maximum of 1 to weeks because of the eggs.
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Source: Leukerecepten by leukerecepten-nl.
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