Equipment
- 1 small saucepans not metal, use enameled or nonstick
- 1 bowl or jar
- 1 sieve
- 1 grater
- 1 Whisk
Ingredients
Lemon Curd
- 50 grams granulated sugar
- 1 tsp lemon zest , 1 large lemon
- 1 large egg , room temperature
- 1 large egg yolk, room temperature
- 60 mL freshly-squeezed lemon juice
- 42 grams salted butter , softened or melted
Method
Lemon Curd
- Combine the sugar, eggs, lemon juice & zest, butter and salt in a small nonstick or enameled (NOT metal) saucepan over medium-low heat.*50 grams granulated sugar, 1 tsp lemon zest 1 large lemon, 1 large egg room temperature, 1 large egg yolk room temperature, 60 mL freshly-squeezed lemon juice, 42 grams salted butter softened or melted
- Whisk continuously until it thickens, about 5 minutes, just until it reaches about 170F (77C) - don't go over. It should be thick enough to coat the back of a spoon.
- While it’s still hot, press the curd through a sieve into another bowl/jar, cover it and allow it to cool completely to room temperature. Store leftovers covered in the refrigerator.
Notes
*If you only have metal pans, use a double boiler with a glass bowl. If you make lemon curd in a metal pan or bowl, the acidic lemon juice can react with the metal and make your curd taste metallic.
Nutrition
Calories: 63kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 46mgSodium: 35mgPotassium: 16mgFiber: 0.04gSugar: 5gVitamin A: 157IUVitamin C: 3mgCalcium: 7mgIron: 0.1mg