Lemon Curd (Cream or Lemon Jam)

Ingredientes:

• The grated skin of a large lemon
• The juice of 3 lemons
• 400 grams of sugar
• 30 grams of butter
• 1 egg

Preparation:

1. Wash the lemon and grate its skin trying not to catch the white part (it is bitter).
2. Squeeze the lemon and strain the juice.
3. Place the butterfly accessory in the mixing jug.
4. Heat the lemon juice with the sugar and butter in the glass at speed 1, 65 degrees, 4.5 minutes.
5. Add the beaten and strained egg. Cook at speed 4, 75 degrees, 1.5 minutes.
6. Let it cool.

Tips…

• If you want to keep the cream, boil a jar of jam (in a glass jar) in a saucepan full of water – with a cloth on the base – for half an hour.
• Remove the pot bottle of jam from the water, fill it with the hot cream – fresh from the mixing jug. Cover it and let it cool upside down.