This recipe isn’t your average lemon curd! While it boasts the classic bright citrus flavor, it gets a delightful boost of richness from a secret ingredient: an egg yolk. Yes, you read that right, just one egg yolk transforms this curd into a silky-smooth masterpiece perfect for topping everything from toast to tarts!
Ingredients:
- 1 large egg yolk
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon cornstarch
Instructions:
- Whisk it Up: In a medium saucepan, whisk together the egg yolk, lemon juice, and sugar until smooth.
- Heat it Gently: Over medium-low heat, cook the mixture, whisking constantly, until it thickens and coats the back of a spoon (about 5-7 minutes). Be careful not to let it boil!
- Butter Up the Flavor: Remove the pan from heat and whisk in the softened butter until fully incorporated.
- Thicken Up: In a small bowl, whisk together the cornstarch with a tablespoon of cold water to form a slurry. Add the slurry to the pan and whisk continuously over medium heat until the mixture thickens further and becomes translucent (about 30 seconds).
- Strain and Chill: Pour the curd through a fine-mesh sieve to remove any lumps. Let cool slightly, then transfer to a clean jar and cover with plastic wrap directly on the surface of the curd (to prevent a film from forming). Refrigerate for at least 2 hours, or until chilled and set.
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