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I created this variation of lemon curd to reflect the classic flavors of advent found in gingerbread and oranges and added a spicy twist to warm you from the inside by using Tabasco and black pepper. Spread it on toast, muffins, scones or just lick it off the spoon. yuuummmmm!

Please note: this recipe involves stirring for about 15-30 minutes – so please make it when you have the time and patience.

Ingredients:

• 1 medium-large organic orange – zested and pressed

• 3 whole eggs and 1 egg yolk – best at room temperature

• 160 grams of sugar

• 1 TBSP of gingerbread (Lebkuchen) syrup

• 60 grams of unsalted butter

• 4-5 shakes of Tabasco – depending on how spicy you like it – or make it without if you don’t like spicy.

• 3 turns of fresh ground black pepper

Putting it all together:

• Mix all the ingredients thoroughly in a metal bowl.

• Place the bowl over a saucepan of simmering water and adjust the heat at all times so that the water doesn’t boil.

• Now, begin stirring slowly and continuously until the mixture thickens – the stirring prevents the mixture from curdling and is essential. The process may take anywhere from 10 to 30 minutes, so be patient and keep stirring.

• Wear an oven mitt if necessary to prevent burning your hand. Take care not to burn your mitt like I did – a classic.

• Fill into 1 large or 2 medium sterilized jars and cool thoroughly – this will additionally thicken the mixture.

• The curd will keep up to one week in the fridge.