I prefer to make the lemon mill one day earlier. The oven can then slowly rise and become cold. For lemon cork, preferably use organic lemons, if not available, clean lemons by soaking them for 10 minutes in water with a dash of natural vinegar and 2 tablespoons of baking soda.
Turn after 5 minutes so that both sides are clean. Clean with fresh water and dry. This not only removes pesticides but also the wax layer. I had 6 lemons so I made a double amount of lemon peel and juice. Just grate the yellow in the skin, the white is bitter and not tasty. I used half now and the other half for next time. Frozen remaining juice in the freezer. Lemonzest stays good with 1 or 2 teaspoons of sugar and lemon juice in the refrigerator.
Peel off the three lemons and squeeze the lemons, pull up the juice and measure 1
Now put lemon zest, butter and sugar in the smallest pan.
You make Lemon curd au bain marie:
Fill the largest pan with a bottom of water and hang it smaller in it. Beware that there is not too much water in the pan, it should not flow into the small pan. Do not turn the heat source too high, keep the water against boiling or there will be splashes in the oven.
Heat the lemon peel, butter and sugar until the butter has melted. Once the butter has melted, add the lemon juice and the egg. Now the real work and patience begin. Keep the stirring calm and good, the mixture slowly thickens. Note that the boiler with water does not evaporate to dry and add a little water if necessary. If the lemon mill is about thick as yogurt then she is ready. This process takes about 20 minutes. Pour the lemon color into a flat bowl and cover with plastic wrap. This sheet prevents a skin from forming. Let the lemon basket cool. When the cheese has cooled down, place it in a lockable glass jar and place it in the refrigerator. During cooling, the curd continues to increase.
First aid for lemon cork:
(sometimes this happens) if your cheese doesn't thicken enough, then repeat the process. Put the oven back in the small pan and add an extra egg yolk. Heat au bain marie and continue stirring until thicker.
Let it cool again.
The lemon mill remains good in the refrigerator for about two weeks.
Lemons are easy to freeze and last for about 3 months. Lemon curd is not only delicious on cheesecake but also on ice cream, in yogurt, as a spread of butter, to make bowls or when everyone is sleeping at night to secretly enjoy. Some ideas for what remains.