Sweet and sour lemon curd is widely used in Great Britain - both for spreading on white bread or for making desserts. I love to add it on crepes instead of jam. Usually I have purchased lemon curd, but actually it’s not very hard to make it yourself and it tastes so much better!
Ingredients:
1-2 large and juicy lemons
3 large eggs
150g sugar
100g soft butter at room temperature
Wash the room-temperature lemons thoroughly with hot water. Room-temperature lemons yield more juice when squeezed. Rolling the lemons on the table also helps to get mor juice out. Squeeze out the juice (you need a total of 100 ml of juice). Grate the zest of one lemon with a fine grater (you need 1 tablespoon of lemon zest).
Bring 2-3 cm of water to a boil in a small pot. In a heatproof bowl, whisk together the eggs, sugar, and lemon juice. Place the bowl over the hot water,
ensuring the bottom of the bowl does not touch the water. Heat over medium heat, whisking continuously, until the mixture thickens (this takes about 10 minutes; if you have a sugar thermometer, the mixture should reach 71-72°C). Please note that if the heat is too high, the egg may curdle. If the heat is too low, thickening will not occur.
Remove the pot from the heat and, if necessary, strain the mixture through a fine sieve. Whisk in the room-temperature butter cubes and stir in the grated lemon zest.
Remove from heat and pour the lemon curd into sterilized jars. Store in a cool place for up to a few weeks.
The original recipe is from Nami Nami, but it's in Estonian: https://nami-nami.ee/retsept/320/sidrunivoie_lemon_curd
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