Small Batch Lemon Curd
Small Batch Lemon Curd
Ingredients
- 1 lemon, zested and juiced (yielding 1/4 cup juice)
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tablespoons unsalted butter, cut into small pieces
Instructions
- 1
Zest the entire lemon directly into a small, heavy-bottomed saucepan.
⏱️ 1 min
- 2
Add the 1/4 cup of granulated sugar to the saucepan with the lemon zest.
⏱️ 1 min
- 3
Using your fingers, rub the lemon zest and sugar together vigorously until the sugar is fragrant and sandy. This helps to release the oils from the zest and infuse the sugar with lemon flavor.
⏱️ 2 min
- 4
Crack the 1 large egg and add the 1 egg yolk directly into the saucepan with the lemon-sugar mixture.
⏱️ 1 min
- 5
Whisk the egg, egg yolk, sugar, and lemon zest together until thoroughly combined and smooth.
⏱️ 1 min
- 6
Juice the lemon and measure out 1/4 cup of fresh lemon juice. Add the lemon juice to the mixture in the saucepan and whisk again until fully incorporated.
⏱️ 2 min
- 7
Add the 2 tablespoons of unsalted butter, cut into small pieces, to the saucepan.
⏱️ 1 min
- 8
Place the saucepan on the stove over medium-low heat. It is crucial to maintain a gentle heat to prevent the eggs from scrambling.
⏱️ 1 min
- 9
Cook the mixture, whisking constantly and scraping the bottom and sides of the pan, until the butter is completely melted and the curd thickens significantly. It should be thick enough to coat the back of a spoon, and when you run your finger across the spoon, it should leave a clear path. This typically takes about 5-8 minutes.
⏱️ 7 min
- 10
Immediately remove the saucepan from the heat to prevent further cooking. Pour the hot lemon curd into a clean jar or heatproof container.
⏱️ 1 min
- 11
Allow the lemon curd to cool completely at room temperature before covering and storing it in the refrigerator. This cooling process will take at least 1 hour. The curd will continue to thicken as it chills.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Small Batch Lemon Curd
- 1 lemon, zested and juiced (yielding 1/4 cup juice)
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tablespoons unsalted butter, cut into small pieces
Instructions
- 1
Zest the entire lemon directly into a small, heavy-bottomed saucepan.
⏱️ 1 min - 2
Add the 1/4 cup of granulated sugar to the saucepan with the lemon zest.
⏱️ 1 min - 3
Using your fingers, rub the lemon zest and sugar together vigorously until the sugar is fragrant and sandy. This helps to release the oils from the zest and infuse the sugar with lemon flavor.
⏱️ 2 min - 4
Crack the 1 large egg and add the 1 egg yolk directly into the saucepan with the lemon-sugar mixture.
⏱️ 1 min - 5
Whisk the egg, egg yolk, sugar, and lemon zest together until thoroughly combined and smooth.
⏱️ 1 min - 6
Juice the lemon and measure out 1/4 cup of fresh lemon juice. Add the lemon juice to the mixture in the saucepan and whisk again until fully incorporated.
⏱️ 2 min - 7
Add the 2 tablespoons of unsalted butter, cut into small pieces, to the saucepan.
⏱️ 1 min - 8
Place the saucepan on the stove over medium-low heat. It is crucial to maintain a gentle heat to prevent the eggs from scrambling.
⏱️ 1 min - 9
Cook the mixture, whisking constantly and scraping the bottom and sides of the pan, until the butter is completely melted and the curd thickens significantly. It should be thick enough to coat the back of a spoon, and when you run your finger across the spoon, it should leave a clear path. This typically takes about 5-8 minutes.
⏱️ 7 min - 10
Immediately remove the saucepan from the heat to prevent further cooking. Pour the hot lemon curd into a clean jar or heatproof container.
⏱️ 1 min - 11
Allow the lemon curd to cool completely at room temperature before covering and storing it in the refrigerator. This cooling process will take at least 1 hour. The curd will continue to thicken as it chills.
⏱️ 60 min