Press the lingonberries through a fine-meshed sieve. Beat the egg yolks and fold into the lingonberries. Sieve the mixture through a fine-meshed sieve into a heavy-based saucepan.
Add the jam sugar and gingerbread spices and simmer while stirring for 2-3 minutes.
Remove the saucepan from the heat and add the butter in stages while continuing to whisk. Place the saucepan in a bowl of cold water and beat with an electric whisk until the lingonberry curd has cooled.
Pour into a warm, thoroughly-cleaned jar. Keep refrigerated.
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