A little Lemon Curd

 

I love Lemon Curd, but most recipes are of the opinion that more is better!

Sometimes you just want a little, a dribble for some crepes, a dollop for some lemon cakes. So here is the recipe for just a little lemon curd. No preserving instructions included, I’m sure you can get through this amount in a day or two.

A little Lemon Curd
Adapted from the Basic lemon Curd recipe at taste.com.au

What you’ll need:
1 large lemon
75 grams Castor Sugar (superfine sugar)
1 large egg
30 grams of butter

How to do it:

  1. Choose a saucepan and medium heatproof bowl which fit snuggly together leaving at least 8cm free in the bottom of the saucepan.
  2. Fill saucepan with about 5cm of water cover with a lid and bring to the boil over a medium heat.
  3. Remove zest from lemon, (I can’t live without my microplane!) and juice.
  4. Beat your egg in a separate bowl and then strain to remove any difficult proteins.(you can break the difficult bits up with a spatula by pushing them through the sieve.)
  5. In your bowl mix 40mls of the juice and your sugar. Add eggs and stir.
  6. Reduce the saucepan to a low simmer and place your bowl on top. Be careful of steam and make sure the bowl does not touch the water!
  7. Stir the mixture over the heat until it is thick enough to coat the back of a wooden spoon, this will take about 10-15 minutes depending on what your stovetop’s low simmer is.
  8. Take the  bowl from the heat and place on a damp towel to stop the cooking.
  9. Stir in your butter and about 1 teaspoon of the grated zest of your lemon (more or less to taste)

    Enjoy warm for a decadent experience or use when cooled and it holds it’s shape better.

 

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