• 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.