Lemon Curd for Two
A simple small-batch lemon curd, ideal for two servings, with easily adjustable ingredients for more.
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Instructions
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Combine egg yolks and sugar in a 1-quart saucepan and whisk until blended.
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Place the saucepan over medium-low heat. Stir in lemon juice, lemon zest, and salt; cook, stirring constantly, for a few minutes.
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Gradually add butter, one tablespoon at a time, continuing to cook and stir until the mixture is very thick, glossy, and opaque, ensuring any foamy top layer disappears.
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Pour the hot curd through a small strainer into a bowl, pressing to extract all liquid.
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Let cool for a few minutes, then cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.