Lemon Curd
A tangy dessert topping that's the perfect balance of tart and sweet.
Servings: 4 servings
Ingredients
- 75 g sugar
- 50 g egg (whole)
- 56 g butter cut into smaller pieces
- 2 g lemon zest
- 46 g lemon juice fresh
Instructions
- Break egg in pan, whisk well
- Add remaining ingredients, place pan over medium heat
- Whisk continuously, bringing to a boil
- Continue whisking while gently boiling for 10-12 minutes
- Remove from heat and pour into fine mesh sieve
- Cool strained curd to room temperature, then cover and store in refrigerator.
Notes
Curd can be frozen for up to a year. To thaw, place in refrigerator for 24 hours.