Small batch Lemon Curd

 This recipe is from the blog Scientifically Sweet.

Ingredients

3 tablespoons granulated sugar

zest of 1 lemon

1 large egg

3 tablespoons lemon juice

2 tablespoons salted butter

Directions

1. Combine sugar and lemon zest in heatproof bowl. With back of spoon or fingertips rub zest into sugar.

2. Add egg to lemon sugar and whisk until smooth.

3. Whisk in lemon juice.

4. Add pieces of butter.

5. Set bowl over pot with 1/2 inch of simmering water. Whisk gently for 7-10 minutes until thick enough to coat back of spoon. If curd hasn't thickened after 10 minutes raise temperature. Pour through sieve. Let cool.

I whisked for 10 minutes but the curd wasn't thickening. So I raised the temperature on the stove to medium. The water was now no longer at a gentle simmer but rather at a rapid simmer almost boil. I kept whisking for 4 minutes and the curd definitely thickened. I tried taking the temperature several times and it never quite reached 160, the highest I saw was 158F. I figured this was good enough and took it off the flame.

When sieving the curd I only saw a couple small pieces of cooked egg so I was pleased about that.

Since I'm concerned about microplastic leaching, instead of covering with a piece of plastic wrap as I usually do I sprinkled a coating of confectioners sugar over the curd as it cooled. Parts of it got rather big chunks of powdered sugar, we'll see what happens. I read about this trick and wanted to give it a shot.

Once the curd set I was disappointed to see the recipe yielded far less than it promised. It was supposed to yield 1 cup and yet I only got a scant half cup. In the midst of busy holiday preparations, I wasn't happy to have to start over and make a second batch in order to have enough for my recipe.

The sugar in lieu of the plastic wrap worked well enough and the taste of the curd is fine, so I would use this recipe again if I need a small amount. But for 1 cup, you need to double it.

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