Lemon Curd (Suurlemoensmeer) | Rainbow Cooking

Ingredients

• 90 gram butter
• 1 2/3 cups (350 gram) castor sugar
• 3 large or 4 small eggs
• 1/2 cup strained lemon juice (we used the juice of 4 smallish lemons)
• Lemon zest of 3 lemons, finely chopped (only the yellow part of the zest, not the white, bitter part)