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:) here is the link https://youtu.be/h1PttW9hygk

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Lemon curd

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Ingrediens: 4 organic Lemons
Sugar
3 eggs
1 teaspoon cornstarch
100 grams butter
1 pinch salt
1 jar
1 saucepan
1 lemon squeezer

Preparation: zest the Lemons in a saucepan. Then roll’n squeeze the lemons and then juice all the lemons on the lemon squeezer so you get out 125 milliliter lemon juice. Then add sugar and 1 teaspoon cornstarch on medium heat, now you need to whisk but don’t let it boil because then it will separate. Then put 3 eggs and 100 gram of butter. Whisk it out. Then pour it in a jar and put it in the fridge fo a couple hours.

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Ingredients:
4 organic lemons.
200 g suger.
3 eggs.
A pinch of salt.
100 g of diced butter.
1 or 2 teaspoons of corn starch.

Preparation:
Use a zester to remove the top layer of the lemons. After that roll and squeeze the lemons before cutting them open and using a juice extractor to extract the juice.

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Ingredients:
4 lemons
200g suger
1 pinch of salt
1 teaspoon cornstarch
3 eggs
100 grams butter
Equipment:
1 jar

Preparation:
Grade the lemons, get the yellow layer. Roll and squash the lemons to get the juice out. Cut the lemon in two and then juice all the lemons. Pour the juice
in a pot.
Stir in the suger, a pinch of salt and the cornstarch.
Add the eggs and put the mixture on the stoveon a medium heat.
Take the pot of the stove and add the butter when the curd is starting to set thick.
Put the curd in a jar and then put it in the fridge in couple of hours.

David and Elin

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Ingredients:
4 lemons organic
200 grams sugar
1 pinch of salt
3 eggs
100 grams of Butter cubes.
1 teaspoon of corn starch.

Preparation:
1. Zest the lemons in to a saucepan
2. Roll and squash the lemons and then press the lemons.
3. Put in the lemon juice,sugar,salt,corn starch and eggs into the saucepan.
4. Put the saucepan on the Coker on medium Grades.
5. Take of the heat.
6. Put in and whisk the butter in.
7. Put the curd into a jar an put in fridge for some hours.

Emma,Elias

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Lemon curd

Ingredients:
125g lemons
200g sugar
Pinch salt
3 eggs
Teaspoon corn starge
100g butter

Preparation:
Sift the lemons but only the yellow layer
Roll and squash the lemons
Add press the lemon so you get the lemon juice and then add it to the bowl. You do not want to add more than 125 grams juice because than it will get a little bit liquidity. Add sugar and a pinch of salt. Than add cornstage to get it to be thicker. You don’t need it but it is good sometimes. Than let it melt. You don’t want it to boil but 1 or 2 bubbles is good.

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12 Lemon Curd 9
Ingrideients:
lemons,
200g sugar,
A pinch of salt,
A teespoon corn startche
3 eggs
100g butter

Preparation: remove the top layer of the lemons 125ml of thing
Roll and squash the lemons to make it easier to juice them
, juice the lemons until you have 125ml of juice,
pour all the ingredients except for the butter in to a pot,
put it on medium to high heat,
whisk the curd,
cook until you see bubbles,
take it of the stove directly don’t let it boil,
Starr in the butter to let it cool down,
pour it in to a sterilized jar so it can hold longer,
put it in the fridge for a coupple of hours

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Lemon curd

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Ingredients:
About 4 lemons, depending on the size
125 ml of lemon juice
1 pinch of salt
About 200 grams of sugar
About 1 teaspoon of corn starch
100 g butter
3 eggs

Preparation:

1. Zest the lemons.
2. Roll and squash the lemons to help get the juice out and then juice them. Put the juice in a pot.
3. Stir in the sugar, a pinch of salt and the corn starch.
4. Add the eggs and put the mixture on the stove on a medium heat.
5. Take the pot off the stove and add the butter when the curd is starting to become thick.
6. Put the curd in a container, for example a jar and put it in the fridge to cool down for at least a couple of hours.

Max, Anna and Jovan

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Lemon curd.                   Maximus and Theo

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Lemon curd.                   Maximus and Theo

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Ingrediens
Unwaxed organic Lemons
125 millilitres juice
Cup of sugar
3 Eggs
Pinch of salt
100 grams butter

Preparation
Grade the lemons. Roll n squash the lemons. Juice the lemons with a juicer. Put a cup of sugar, a pinch of salt and 125 millilitres juice on the hove. Whisk the mix before  you add the butter. Don’t let the mix boil. Only one or two lemons are tolerant. Then pour it into a sterilized jar, then put into the fridge.

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Ingredients:
About 4 lemons
A pinch of salt
A teaspoon of cornstarch
200 grams of sugar
3 eggs
100 grams of butter

Preparation:
Zest the lemons
Roll and squash the lemons
Cut your lemons I half
Squeeze them in a squeezer and put 125 ml of the juice in a pot
Add the sugar, salt, cornstarch and the eggs.
Wisk
Put the stove on medium to high heat. Wait until you see some bubbles, then remove the pot from the stove so it doesn’t boil.
Cut the butter into dices
Stir the butter into the mixture
Put it into the jar
Then put it in the fridge for a couple of hours