Lemon Curd

I had made meringues and then I was left with some egg yolks. Of course you can make an omelette with that, but I didn't feel like it. You can also use it for spaghetti carbonara, but we wouldn't eat that that night.

In the end it became a lemon curd. I had never made this before and miraculously I had all the ingredients at home and it turned out very tasty. Below the simple recipe.

Shopping list:

3 egg yolks
100 ml lemon juice
120 gr sugar
40 gr real butter, in cubes

How to prepare it:

In a saucepan, stir the 3 egg yolks with the sugar. Add the other ingredients bit by bit and stir well.

Place the pan on medium heat and stir with a whisk. During heating, the butter and sugar will melt, a nice, even yellow solution will form and after a few minutes the curd will set. Then lower the heat and let the curd heat up and bind for a while. Do keep stirring. Don't let it boil! Keep an eye on the curd and keep stirring with a whisk.

If you think that the curd has a nice thickness, then remove the pan from the heat, let it cool slightly while stirring and then pour into a jam jar. Once the curd has cooled, it is best to keep it in the refrigerator. The curd will stiffen even further during cooling.

But then what do you do with it?

1. It tastes very nice with meringues, if your meringues are not the sexiest looking ones (like mine) make an Eton Mess.
2. You can spread a layer on a cake.
3. Stir it through the yoghurt.
4. Use it as a topping on your cupcakes.
5. Eat it with vanilla ice-cream.