Lemon-ginger curd

Spreading a lemon & ginger curd on my face was by far the most satisfying thing I had done in ages.

Captured by Klara Michel.

You’ll need

10cm ginger, peeled & finely chopped
3 eggs
100g lemon juice
70g cane sugar
2 tsp butter


In a small heavy saucepan, whisk together the eggs and sugar until thoroughly combined. Add the lemon juice and chopped ginger and stir again. Heat gently over medium heat, whisking constantly, until the mixture thickens and bubbles at a low simmer, about 6 minutes.

Remove from heat and whisk in the butter. Transfer to a jar and refrigerate until ready to use.

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