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 th...