Starch-Free Lemon Curd Made with a Whole Egg
Simple and absolutely delicious—perfect with a cup of tea! Lemon curd is an English dessert that's beloved in many countries. It's essentially a custard, but made with lemon juice instead of milk. The result is sunny, silky, light, and fragrant, with a lovely sweet-and-tart flavor. It's wonderful with buns, croissants, puff pastries, and any other baked goods, and it doubles as a cake filling. Me, I just love it with tea—by the spoonful, straight from the jar!
Cooking method
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Step 1:
Grate the zest off the lemon using the finest holes of your grater. Add the sugar. Squeeze the lemon juice, pour it over the sugar, and stir. Gently beat the egg with a whisk (without working in any foam) and add it to the lemon mixture.
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Step 2:
Let it sit for about half an hour so the zest can release its aroma. Strain it! Pour into a small saucepan, add the butter, and cook over medium heat, stirring, until thickened.
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Step 3:
Let it cool, then refrigerate.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
