- 1 egg
- 1 egg yolk
- 1/3 cup caster sugar
- 2 teaspoons finely grated lemon rind
- 4 tablespoons lemon juice
- 50g butter, chopped
Place egg, egg yolk, sugar lemon rind and lemon juice in a small heavy-based saucepan. Whisk to combine and add butter.
Heat saucepan over medium heat and cook, whisking, for 7-8 minutes or until mixture thickens and the whisk leaves a trail. Remove from heat and stand for 5 minutes.
Cool until just warm and pour into a sterilised 250ml jar. Cover the curd with a small circle of baking paper and stand until cold. Once cold, seal the jar and store in a cool place.
- Replace lemon with lime
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