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:
- Choose a saucepan and medium heatproof bowl which fit snuggly together leaving at least 8cm free in the bottom of the saucepan.
- Fill saucepan with about 5cm of water cover with a lid and bring to the boil over a medium heat.
- Remove zest from lemon, (I can’t live without my microplane!) and juice.
- 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.)
- In your bowl mix 40mls of the juice and your sugar. Add eggs and stir.
- 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!
- 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.
- Take the bowl from the heat and place on a damp towel to stop the cooking.
- 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.