Description
A deliciously tangy lemon curd that is perfect for filling pastries or spreading on toast.
Ingredients
Scale
- 1 large egg (at room temperature)
- 1/3 cup granulated sugar
- 1/4 cup lemon juice
- 1/2 tsp lemon zest
- 2 tbsp butter
Instructions
- In a medium saucepan, bring the lemon juice and lemon zest to a boil.
- While the juice is heating up, whisk the egg, and granulated sugar in a medium bowl until the sugar is dissolved.
- Very slow pour in the lemon juice into the beaten egg mixture while whisking rapidly to keep the egg from cooking and curdling.
- Pour the mixture back into the medium sauce pan and cook over medium low heat, stirring constantly.
- Once the lemon curd is thick, remove from the heat and add in the butter. Continue stirring until everything is combined.
- You can now press the lemon curd through a sieve to ensure it’s super smooth.
- Transfer the lemon curd to a bowl, then press plastic wrap onto the surface of the lemon curd to keep it from forming a skin on top and chill in the fridge.
- The curd will thicken as it cools and can be used anytime after that.
Notes
- Make sure to use fresh lemon juice for the best flavor.
- This lemon curd can be stored in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 80
- Sugar: 10g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 90mg