Posted in /Cooking/Breakfast/Jam on Friday, January 13, 2017
You will want to eat this all by its self with a spoon but it is best served as a topping for cheesecake or part of braided bread.
3 tablespoons fresh lemon juice
3/4 teaspoon fresh lemon zest, finely grated
3 tablespoons sugar
1 large egg
2 tablespoons unsalted butter, cut into small pieces
- Whisk together juice, zest, sugar, and egg in a 1-quart heavy saucepan.
- Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 4 to 5 minutes.
- Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.