Wash the lemons in water with a little baking soda dissolved in it, then grate only the yellow zest with a fine grater. Cut the remaining lemon in half and squeeze out the juice.
In a bowl, melt together the zest and lemon juice from step 1 with the sugar and salt over a double boiler.
Once the sugar dissolves, pour in the beaten egg and egg yolk a little at a time, mixing as you go.
Keep stirring continuously over the double boiler so everything combines evenly as it cooks.
Once the mixture thickens into a cream-like consistency, take it off the heat.
Add the butter and mix well, then transfer to a sterilized glass jar; refrigerate once cooled.
Tips
If the water in the double boiler gets too hot, the egg can cook and clump, so keep an eye on the temperature.
Good spread on scones or biscuits, and also pairs well with cream or syrup on a waffle.
Lemon Curd
Equipment: pot, mixing bowl, whisk
Ingredients (1 batch)
- lemon 3
- egg 2
- sugar 180g
- salt ¼ tsp
- egg yolk 1
- unsalted butter 75g
Instructions
1. Wash the lemons in water with a little baking soda dissolved in it, then grate only the yellow zest with a fine grater. Cut the remaining lemon in half and squeeze out the juice.
2. In a bowl, melt together the zest and lemon juice from step 1 with the sugar and salt over a double boiler.
3. Once the sugar dissolves, pour in the beaten egg and egg yolk a little at a time, mixing as you go.
4. Keep stirring continuously over the double boiler so everything combines evenly as it cooks.
5. Once the mixture thickens into a cream-like consistency, take it off the heat.
6. Add the butter and mix well, then transfer to a sterilized glass jar; refrigerate once cooled.
https://hong-recipe.pages.dev/en/recipes/lemon-curd/
Hong's Recipe
