To all the lemon fans out there, this one is for you! Lemon curd is a delicious lemon spread that you can use as topping for a cake (perfect on a cheesecake), as a spread for a cookie or simply eat it by the spoon. It simply tastes like the filling of a lemon meringue pie… Do I need to say more?

For about two jelly jars:

• Juice (without the pulp) and zest of 3 big organic lemons
• 1 cup (200gr) sugar
• 3 eggs
• 1/2 cup (1 stick – about 100gr) butter, softened
• 1 pinch of salt

In a pan, combine lemon juice, sugar, pinch of salt and eggs. Add in the butter, and cook on low heat until the butter is melted and all the ingredients are combined. Add the zest, and continue cooking on medium heat, stirring constantly, until the mixture thickens enough to hold marks of the whisk (about 10′ or more, depending on the heat and quantity). Pour the curd in jelly jars, and keep refrigerated once cold.