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One-Pot Lemon Curd
A quick, fool‑proof one‑pot lemon curd made by whisking sugar, lemon zest, egg yolks, lemon juice, salt and butter together, cooking until thick, then straining and chilling. Perfect as a spread for scones, toast, tarts or as a layer in cakes.
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Critical Success Points
- • Cook the curd until it coats the back of a spoon (step 3)
- • Strain immediately after cooking to remove any curdled egg (step 4)
Safety Warnings
- • The mixture will be very hot; handle the pot with oven mitts
- • Egg yolks can curdle if the heat is too high; keep temperature medium and stir constantly
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