Lemon Curd (Lemon Cream)

For a lemon curd, grate the lemon zest, squeeze the juice. Melt the butter in a saucepan. Add sugar, lemon juice and lemon zest and stir well in a double boiler.

Beat the eggs and egg yolks and add to the lemon mixture. Now stir continuously until the mixture thickens and the cream sticks to the wooden spoon. The lemon cream must not begin to boil, otherwise the egg will curdle.

Pour into prepared jars and and close carefully. Store in a cool and dark place. Once opened, store the lemon curd in the refrigerator and consume quickly.

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