I do like Lemon Curd. It’s great on scones, or pavlova, or spread over a biscuit, or eaten straight from the jar with a spoon. And if I find myself with leftover egg yolks, then it’s often what I’ll make to use them up. But sometimes, I want some lemon curd for something and I don’t have leftover egg yolks and I’m too lazy to think about what to do with the egg white. So this Easy Lemon Curd recipe is great for those situations because it uses a whole egg.
It’s a pretty straightforward recipe. Combine the lemon zest and juice in a small pan with the sugar, butter and a beaten egg. Then stir over a gentle heat until thickened. This will take about 15 minutes. And it will thicken further as it cools.
This made enough to fill a small jam jar. But I did have a particularly large and juicy lemon, so absolute quantities may vary.
Just make sure you keep stirring frequently and that you don’t let it get too hot. And grate your lemon zest finely, otherwise you’ll have big chunks of lemon peel in your curd. A microplane grater or similar is great for this. If needed, you can also sieve your curd after it has cooked.
Easy Lemon Curd
- 1 large lemon (zest and juice needed)
- 4 oz or 110g sugar
- 1 egg, beaten
- 2 oz or 55g butter
- Grate the lemon rind finely.
- Squeeze the lemon and strain the juice.
- Place the rind and juice in a small pan with the butter, sugar and beaten egg.
- Stir over a gentle heat until thickened. Pour into a clean jar to cool.