Hello dear friends, what a beautiful, beautiful day! Welcome to class. Today we learn to make lemon curd from scratch.

In my backyard, we have a lemon tree. It fills our life with freshness and sweet memories. Years of enjoying them, I would like to share my family recipe of making lemon curd. Hope that brings joy to your life.

Here we go. This recipe is proportional. We may make more or less of them, but with the right rational, you will not fail.

Recipe in this video:

2 liters of lemon juice,

2 liters of sugar,

10 lemon's zest,

10 eggs,

2 hip tablespoons of cornstarch,

1/2 lb of unsalted butter

I understand this quantity might not be too much, here is a reference if you use 5 lemons:

5 lemons, juice and its zest,

1 cup of sugar,

5 whole eggs,

1 tablespoon of cornstarch,

½ lb of unsalted butter.

Cooking: Mix lemon juice and sugar to heat up. Gradually add in beaten egg while vigorously whisking to avoid scramble or clumping. This is why I use a handheld blending. After the eggs are incorporated into the lemon juice, start to add in the corn starch through a sift or sifter while whisking till the liquid comes to a boiling point. Slow down fire to the minimum level. Add in lemon zest. The key to freshest aromatic is to avoid over cooking the lemon zest.

Boil your canning bottles to disinfect. Bottle lemon curd almost to rim. A well sealed lemon curd lasts for months.

Spread onto cookies, mix with yogurt and bake lemon bars. Enjoy anyway you please.

Sweet life!