Lemon Curd

 Prep 10 min

Total time 1 hr 30 min

Ingredients

• 1/2 cup sugar
• 1/4 tsp kosher salt
• 1 large egg, plus 3 egg yolks
• 1 1/2 tsp finely grated lemon zest, plus 1/3 cup fresh juice (from 2 lemons)
• 3-4 tbls unsalted butter

Instructions

Step 1 : in a nonreactive pot (enamel or stainless steel) whisk together sugar and salt. Whisk in whole egg and yolks and then immediately whisk in lemon zest and juice.

Step 2: Place pot over medium heat and bring mixture to a simmer, whisking constantly, until bubbling in center and thickened, about 5 minutes. Remove from heat and whisk in butter.  (For thicker consistency, use 4, for thinner use 3 tbls)

Step 3: Strain through a fine-mesh sieve set over a bowl, to remove any zest or cooked pieces of egg white. Press a piece of plastic wrap directly on the surface and let cool completely (about 20 min). Refrigerate until thickened and cold, at least 1 hour, in an airtight container, up to 1 week or freeze for up to 2 months.