Lemon Curd
Give a special touch to your desserts with this easy lemon curd recipe, made with lemon juice and zest and Cointreau liqueur.
12 September, 2013
ingredients
butter
100 g
sugar
350 g
Lemon zest
2 tsp, organic
Lemon juice
7, sieved
Eggs
4, very fresh
Cointreau
40 ml
Preparation
Melt the butter in a bain marie along with the sugar, lemon zest and the lemon juice.
Beat the eggs and add them gradually to the mixture until it takes on a creamy consistency.
Stir in the Cointreau.
Pour the mixture into sterilised jars, close tightly and store in a cool, dark place.
