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Small Batch Lemon Curd

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This Small Batch Lemon Curd is so easy to make with just five simple ingredients. It’s tangy, rich, creamy and so versatile!

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INGREDIENTS

- Granulated sugar - Lemon zest - Egg - Lemon juice - Unsalted butter

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STEP 1

In a small bowl rub together granulated sugar and lemon zest until it looks like wet sand. Add 1/2 of the lemon sugar to a small pot and set aside.

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STEP 2

Whisk the egg into the small bowl with the sugar until well combined then set aside.

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STEP 3

Add the lemon juice to the sugar in the small pot then bring to a boil. Slowly pour 3/4 of the boiling liquid into the egg mixture while constantly whisking.

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STEP 4

Return all the liquid back to the pot and whisk constantly over low heat until thickened. Remove from heat and mix in cubed butter until fully incorporated.

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STEP 5

Strain curd into an airtight container then press a layer of plastic wrap to the top (to prevent a skin from forming). Cover with lid and refrigerate for up to a week.

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Get the full recipe in the link below!