Small Batch Lemon Curd
This small batch lemon curd is a smooth, creamy citrus spread made from scratch with one whole egg. It yields about ¼ cup, enough for one dessert.
Servings: 4 tablespoons
Equipment
Ingredients
- 3 tablespoon 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 fluffy.
- Add the egg and beat until fully combined.
- Stir in the lemon juice and lemon zest until blended. The mixture may look slightly curdled at this point, which is normal and smooths out as it cooks.
- Pour the mixture into a 1-quart saucepan and cook over medium-low heat, whisking constantly, for 8 to 10 minutes, until the curd coats the back of a spoon and looks smooth and glossy.
- Remove the curd from the heat and transfer it to a bowl or jar.
- Press a piece of plastic wrap directly onto the surface of the curd and refrigerate for at least 1 hour. The curd thickens more as it chills.
Notes
Cook Low and Slow: Keep the heat at medium-low and don't rush it. High heat scrambles the egg and turns the curd grainy.
Whisk the Whole Time: Stir constantly and watch the edges of the pan, where the curd heats fastest and can overcook before the center thickens.
Use a Fine Zester: Zest the lemon with a Microplane or other fine grater so the zest blends into the curd instead of leaving noticeable bits.
Strain for the Smoothest Curd: Pour the warm curd through a fine-mesh sieve to catch any bits of cooked egg or zest before it chills.
If doubling the recipe, use a 2-quart saucepan.
Nutrition
Serving: 1tablespoon | Calories: 118kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 76mg | Potassium: 28mg | Sugar: 10g | Vitamin A: 270IU | Vitamin C: 5.2mg | Calcium: 8mg | Iron: 0.2mg
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