Lemon curd is an English lemon cream, which tastes good for e.g. macaroons, cupcakes, yeast cakes, cake fillings, waffles or for ice cream. It is quick to make and lasts a long time if left to cool.
4 egg yolks
150 g sugar
1 dl (120 g) squeezed lemon juice (about 2-3 lemons)
Grated peel of 2 lemons
100 g butter
Egg yolks, sugar, lemon juice and zest are mixed in a bowl and placed over a saucepan of boiling water. Heat over the steam while stirring constantly until the cream becomes thick and creamy. Take the pan off the plate and stir in soft butter in blobs.
Cool in the fridge until it is completely cold, preferably until the next day, so that it becomes really thick and nice.