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.

Comments

Post a Comment

Popular posts from this blog

Earl Gray Cardamom Cake TO TRY

Image
  Ingredients Yield: 16 to 24 servings For the cake 1 cup/240 milliliters extra-virgin olive oil, plus more for greasing the pan 1 ½ cups/300 grams granulated sugar 2 tablespoons loose Earl Grey tea (from about 6 tea bags) 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon kosher salt (such as Diamond Crystal) 2 cups/480 grams sour cream or whole-milk plain Greek yogurt 3 large eggs 2 teaspoons vanilla extract  3 cups/384 grams all-purpose flour For the streusel 1 cup/128 grams all-purpose flour 1 cup packed/220 grams light or dark brown sugar 1 ½ teaspoons ground cardamom ½ teaspoon kosher salt (such as Diamond Crystal) ½ cup/115 grams unsalted butter, melted Add ingredients to Grocery List Shop ingredients on Instacart Your first order gets $20 off and free delivery. Instacart terms apply. Ingredient Substitution Guide Nutritional Information OUR LATEST NEWSLETTER Miso and Mushrooms and Leeks, Oh My Get the Cooking Newsletter Opt out or  contact us  anytim...
Read more

Nordic Ware Spice Cakes

Image
Mini spice cakes with a Fall theme Wondering what to make for a small gathering on my patio to welcome Fall, I remembered my Nordic Ware pan.  I got it on sale at Sur la Table while visiting my sister in Arlington VA a few years ago, and I remember using the recipe that came with the pan to make some pretty tasty spice cakes.  I couldn't find the recipe, but a quick internet search uncovered it.   Here  it is, under the name Mini Harvest Spice Cakes.  I'm writing it below for future reference: INGREDIENTS 1 1/2 cups flour 1 tsp baking powder 1/2 tsp salt 1 Tbsp cinnamon 1 tsp ground ginger 1/2 tsp ground nutmeg 1 cup sugar 1/4 cup packed brown sugar 3/4 cup butter, melted and slightly cooled 2 eggs, room temperature 1 tsp vanilla 1/2 cup milk DIRECTIONS Preheat oven to 350°F. Prepare pan with baking spray containing flour or butter and flour. In a medium bowl, combine flour, baking powder, salt, and spices. Using a standing mixer, cream sugar and butter unt...
Read more

St. Patrick's Day 2025 Chocolate Roll Cake

Image
  I'm always busy in the kitchen - too much so for my taste - but with having to shop and cook dinner so often, and clean up afterwards, I haven't done much baking aside from regularly baking bagels, and the odd banana muffins or olive bread.  So it was that much more fun to spend a few hours in the kitchen recalling my skills, using my equipment, and trying a new recipe to make something delicious and pretty. St. Patrick's day is one of those little holidays we enjoy celebrating because it breaks up the routine, is festive, and is an excuse to decorate and eat something different. This year we went with simple cube steaks with mushrooms and onions, colcannon, and my dessert.  I decided to make a roll cake with shamrock decorations. I used  this recipe  from Haniela's. I've seen her amazing cookie decorating videos, but had never made one of her recipes.  Honestly I chose it because it came with a downloadable PDF for the shamrock decorations. I made the ba...
Read more