Description
A tangy and sweet lemon curd perfect for desserts and spreads.
Ingredients
Scale
- 3 tablespoons salted butter (softened to room temperature)
- ¼ cup sugar
- 1 large egg
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- In a medium bowl, beat the softened butter and sugar with an electric mixer for about 2 minutes, until light and smooth.
- Add the egg and mix well.
- Stir in the fresh lemon juice and lemon zest. The mixture may look slightly curdled at this stage. That is normal and will smooth out as it cooks.
- Pour the mixture into a 1 quart saucepan. Cook over medium low heat, whisking constantly, for about 8 to 10 minutes; curd is ready when it thickens enough to coat the back of a spoon and looks smooth and glossy.
- Remove from heat and transfer to a bowl or jar. Cover with plastic wrap and chill for at least 1 hour.
Notes
- Store in the refrigerator for up to two weeks.
- Great for filling pastries or spread on toast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg