Ingredients
- 8 lemons
- 8 eggs
- 1 kgr sugar
- 200 grammars melted butter
- 2 teaspoons vanilla extract
In a large pot, add lemons’ juice and zest, along with the eggs, butter, sugar and vanilla.
With a hand mixer mix into the pot all ingredients until well homogenized.
Put the pot over medium-low heat and stir constantly until it comes to boil.
Once this is achieved, lower the heat to minimum and simmer for 6′-8 ‘stirring the jam very often.
Turn off the heat and place the lemon curd into clean, dry jars while still liquid and allow cooling thoroughly.
Once the lemon curd is completely cool, close the jars tightly and store in the refrigerator.
