Lemon Curd

Chocolate-Marzipan-Cream
Ginger Cream

Lemon Curd is delicious as cake filling, and for lots of other things. It also happens to be easier than you might think.

5 egg yolks

150 g sugar

1 dl lemon juice

4 tbsp. soft butter

2 tsp. grated lemon zest

½ tsp. salt

Mix yolks and sugar in a saucepan, add the remaining ingredients.

Heat gently for 6 minutes or so, untill the mixture has thickened (do not allow to boil)

Strain the mixture, and let cool.

Keep in the fridge for up to 3 weeks.

Yields about 1 dl.

Chocolate-Marzipan-Cream
Ginger Cream

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