Lemon Curd (Lemonoboutero)
Delicious and versatile, lemon curd can top a cheesecake, tastes wonderful with strawberries or adds flavour to yogurt.
125 g sugar
juice and zest of one large lemon or 2 small ones
50 g butter
2 very fresh eggs
In a double boiler, heat the sugar, lemon juice and zest, and butter. Whisk together the eggs and add to the mixture in the pan, and keep whisking for 10-20 minutes until it is thick and smooth- but do not allow it to boil, or it may curdle. Pour immediately into a sterile glass jar and seal. The lemon curd can be kept, refrigerated, for about 6 weeks.