Small Batch Lemon Curd
This 5 ingredient Small Batch Lemon Curd Recipe is easy to make, has the perfect amount of sweetness and tang, and can be used for all your delicious desserts, or to add to your morning toast.
Ingredients
- 3 egg yolks
- ½ cup (100 g) granulated sugar
- Zest of one large lemon
- ¼ cup (61 g) Lemon juice
- 4 tablespoon (56 g) unsalted butter
Instructions
- In a medium sauce pan, bring 1-2 inches of water to a boil, then reduce heat to a simmer.
- In a medium heat-proof bowl, add egg yolks, sugar, lemon zest, and lemon juice and whisk until combined, then place the bowl on top of the pot. You could also use a double boiler.3 egg yolks, ½ cup (100 g) granulated sugar, Zest of one large lemon, ¼ cup (61 g) Lemon juice, 4 tbsp (56 g) unsalted butter
- Whisk the mixture until it thickens, about 7-10 minutes. When it has thickened enough to coat the back of a spoon (or the temperature reaches 170℉). IF after 10 minutes, it has not thickened, increase the heat, but make sure it doesn't burn. Once thick enough, remove it from the heat and whisk in the butter.
- Strain the lemon curd through a fine sieve to remove any large bits of zest, then transfer to a glass container and cover with saran wrap, making sure the saran wrap touches the surface of the lemon curd.
- Chill in the refrigerator for up to a week.
Nutrition
Calories: 974kcalCarbohydrates: 106gProtein: 9gFat: 60gSaturated Fat: 34gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 704mgSodium: 34mgPotassium: 137mgFiber: 0.2gSugar: 102gVitamin A: 2182IUVitamin C: 24mgCalcium: 88mgIron: 2mg
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