One-Pot Lemon Curd

Ingredients

• 1 cup Granulated sugar (fine white sugar)
• 1 tablespoon Lemon zest (freshly grated from organic lemons)
• 8 Egg yolks (large eggs, yolks separated)
• 2/3 cup Lemon juice (freshly squeezed, about 3–4 lemons)
• 1/4 teaspoon Salt (fine sea salt)
• 1/2 cup Unsalted butter (cut into small cubes, room temperature)

Instructions

1. Prepare the citrus and measure ingredients

   Zest the lemons, then juice them to obtain 2/3 cup of fresh lemon juice. Measure the sugar, salt, butter cubes and separate 8 egg yolks.

   Time: PT5M

2. Combine all ingredients in the pot

   Add the sugar, lemon zest, egg yolks, lemon juice, salt and butter cubes to a medium saucepan. No heat yet.

   Time: PT2M

3. Cook the curd

   Place the saucepan over medium heat. Whisk continuously until the butter melts and the mixture thickens enough to coat the back of a spoon – about 12 minutes. Test by drawing your finger through the spoon; the line should stay clear.

   Time: PT12M

   Temperature: medium heat

4. Strain the curd

   Remove the pot from heat and pour the hot curd through a fine‑mesh sieve into a clean bowl, using a rubber spatula to press through any remaining liquid.

   Time: PT2M

5. Cool and store

   Transfer the strained curd to a jar. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for 3–6 hours until firm.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

6 g

Fiber

0 g