Puree (curd) Italian lemon


Lemon juice: 160gm (Sicilian mazoni)
Eggs: 3 pieces (large)
Sugar: 12 cup
Flour: 1 tablespoon
Butter: 3 tablespoons (+ 2 teaspoons (50 g))


Heat Sicilian Mazoni lemon juice in a saucepan over medium heat.
Whisk together the eggs and sugar in a separate bowl.
Add eggs and sugar in the saucepan and stir constantly, then add the flour and stir again until the mixture thickens for 4 to 5 minutes.
Turn off the heat, then remove the saucepan from the heat.
Add the butter, then stir it until smooth, and finally pour it into the jars.

Leave a Reply

Your email address will not be published. Required fields are marked *