Lemon curd and Japanese cheesecake


Make 1 small jar about 2 dl.

– Juice of 1 medium sized lemon (55 ml)

– 1.25 dl jam sugar

– 1 egg

– 50 gram butter

Add lemon juice, egg and sugar to a sause pan, heat gently under constant stirring. When it start to thicken add butter in small portions under stirring, when all the butter has melted, poor in to  a sterilized jar, put the lid on and turn upside down.

Sterilize jar by heating the glass in the oven 125ºC for 10 minutes.




With Japanese cheesecake, I recommend that you make it in a beautiful pie form and serve it in the form it is a bit messy to remove it from the backing sheet as in the recipe.

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