It's a close cousin to the lemon meringue pie filling and could be used to fill pies or tarts.Curd can be used to fill small tarts or served on toast.Curd usually contains eggs, butter and sugar.The heating of the mixture is necessary to prevent it from liquefying.We'll show you how to make it.
Step 1: Take the lemons and slice them.
If you want to juice a lemon, you should use a zested lemon instead of a juiced lemon.The first way to do this is to use a lemon.The purpose of this tool is to peel the skin off lemons and limes.A fine-toothed grater is another way to do this.The advantage to this is that instead of having long strips of skin to chop fine, the grater does all that in the process of grating.paring is a third method.Remove lemon skin with a paring knife or vegetable peeler.It's very bitter if you don't trim off the white pith before using a peeler.The amount of lemon zest you have is about 1 lemon.
Step 2: The lemons can be juiced.
A regular hand juicer will get you about 30 liters of juice from one lemon.If you don't get enough juice, try rolling the lemon on a hard surface to break up the tissue, or microwave it for 10 seconds to warm it up.
Step 3: Beat the eggs with a spoon.
In a small saucepan, whisk the eggs, sugar, lemon juice, and lemon zest together.
Step 4: Add some butter.
The butter should be mixed with a spoon.
Step 5: The mixture should be brought to a boil.
Do not bring it to a boil.Slowly bring the mixture to a boil, with small bubbles occasionally rising to the surface.For about 15 minutes, cook the mixture and stir constantly.
Step 6: Let it cool down a bit.
You can put it into jars, cups, or bowls and keep it in the refrigerator.
Step 7: The lemons should be juiced as described in Method 1 above.
Step 8: The lemons can be juiced.
A regular hand juicer will get you about 30 liters of juice from one lemon.If you don't get enough juice, try rolling the lemon on a hard surface to break up the tissue, or microwave it for 10 seconds to warm it up.
Step 9: Put ingredients together.
In a small saucepan, combine the zest, juice, sugar, and butter and bring up to barely simmering (small bubbles occasionally rising to the surface) over low heat.
Step 10: You can stir occasionally.
Add the ginger after the sugar has dissolved.
Step 11: Beat the eggs.
Add them to the saucepan to make sure the heat is low and that the eggs aren't boiling.
Step 12: Constantly cook, stirring.
Continue stirring for another 10 minutes.
Step 13: Let cool down a bit.
You can put it into jars, cups, or bowls and keep it in the refrigerator.
Step 14: It should be served up.
If you want to eat it with a spoon, spread it on toast, waffles, or scones.