This is my version of a wonderful lemon curd. Eat it or spread it onto fresh baked bread, scones, or whatever you fancy. Don't skimp on the lemon juice or zest!
3 eggs
1 cup brown sugar
zest from 1 lemon
3 tablespoons lemon juice
Mix in a small pan. Continuously stir over high heat until it thickens. Let it cool. Fill lemon curd into a jar and store in the refrigerator.
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All content written by Sarah, Pia, Adam, Thomas and Christoph Weber and extended family and licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
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