Small Batch Lemon Curd with Vanilla
This quick & simple recipe for Vanilla Lemon Curd is small batch so it can be enjoyed even by the smallest of households. Great on toast. Sumptuous in sponge cakes. This curd is sunshine in a jar.
- 1 Egg - large, Free Range
- 1 Lemon - large
- 50 g/ 2 oz Butter (unsalted)
- 70 g/ 1/3 cup Caster sugar (see notes)
- 1 Vanilla pod
Crack the egg into a heavy based milk pan (or small saucepan) and beat
Grate the zest from the lemon finely and squeeze the juice from the lemon and add to the pan
Cube the butter and add to the pan, along with the sugar
Split the vanilla pod in half lengthways and add to the pan (chop in half if it's too long for your pan)
Cook over a moderate heat, whisk continuously using a small whisk until the mixture thickens – about 5 minutes. Do not let it boil - I use a food thermometer to keep an eye on temperature and remove the pan from the heat when it reaches 85C/ 185F.
Remove the pan from the heat and continue to whisk for a further minute. Remove the vanilla pod and scrap the seeds back into the pan. Whisk to mix the vanilla seeds in.
Decant into a clean jar, let cool and then store in the fridge for up to 2 weeks