Lemon Curd

Lemon Curd
from Khaliel Kelly

Juice and zest of 1 lemon
1/3 cup granulated white sugar
2 Tbsp. butter
1 egg, lightly beaten
dash salt

Melt butter in a small saucepan over medium heat. In separate bowl, grate lemon peel and squeeze juice from lemon. Add sugar and egg. Whisk to combine. Add the melted butter to bowl, and pour everything back into the pan. Over medium heat, whisk the lemon curd constantly until it thickens–sort of like a thin pudding–about 1 to 2 minutes. Remove pan from heat. Strain lemon curd over a clean bowl with a fine mesh strainer. (I find this removes the white things from the whole eggs as well as the zest. I prefer a smooth lemon curd. But, if you would rather skip this step, it’s totally okay.) Enjoy warm or cold!

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