Small Batch Lemon Curd (Print Version)
Quick, velvety lemon curd with intense citrus flavor, made in minutes with just one egg. Deliciously creamy and tangy.
# Ingredients:
→ Whole egg lemon curd
01 -
42g granulated sugar
02 -
Zest of one lemon
03 -
1 large egg
04 -
45ml freshly squeezed lemon juice
05 -
28g salted butter, cut into small pieces
→ Extra rich lemon curd
06 -
50g granulated sugar
07 -
Zest of one lemon
08 -
1 large egg
09 -
1 large egg yolk
10 -
45ml freshly squeezed lemon juice
11 -
28g salted butter, cut into small pieces
# Steps:
01 -
Choose between indirect cooking in a double boiler or direct cooking in a saucepan. The double boiler minimizes the risk of overcooking, while the direct method requires careful attention and sieving the final product.
02 -
For the chosen method, place sugar and lemon zest in either a heatproof bowl (indirect) or saucepan (direct). Rub zest into sugar using fingertips or the back of a spoon to release lemon oils and enhance flavor.
03 -
Add the egg (and extra yolk if making the rich version) to the sugar mixture. Whisk until smooth, then whisk in lemon juice. Add butter pieces.
04 -
For the indirect method, set the bowl over simmering water in a pot or double boiler. Whisk gently for 7-10 minutes until the mixture thickens to coat the back of a spoon. For direct heat, place saucepan over low heat and stir constantly until thickened, being cautious of curdling.
05 -
Strain hot curd through a sieve into a jar or glass container to remove lumps. Press plastic wrap directly onto the surface and refrigerate until chilled. Cover tightly and store for up to one week in the refrigerator.
# Notes and Tips:
01 -
Using a spatula instead of a whisk during cooking reduces air bubbles in the curd.
02 -
If the curd doesn’t thicken after 10 minutes, slightly increase the heat while stirring.