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Lemon Curd

Lemon Curd
  • 1/4 cup sugar
  • 1 large egg
  • 1/3 cup lemon juice
  • 4 Tbsp butter
  1. Whisk the sugar, egg, and lemon juice together in a small sauce pot until smooth (remember to avoid aluminum materials as they will react with the acid in the lemon juice).
  2. Continue whisking while placing the pot over medium heat until it starts to thicken to the point it would cover a spoon.
  3. Remove the pot from the heat. Whisk in one tablespoon of butter at a time whisking until fully integrated before adding the next.
  4. Transfer the curd to an air-tight container and refrigerate until completely cooled and fully thickened.

About The Author

Christopher Hudgens

Christopher is an artist, designer, director, photographer & proponent of creative people. Currently working as the Operations Manager for (based out of Chicago), Director of Marketing for multiple companies based out of St. Louis & Los Angeles area and currently an advocate for all things art & technology.

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