Lemon Curd

• 1 large egg plus 4 large egg yolks
• ½ cup (100 g

In a heatproof bowl set over but not touching barely simmering water in a saucepan, whisk together the egg, egg yolks, sugar, and lemon juice. Cook, stirring constantly, until thickened, about 5 minutes. Remove from the heat, add the butter, and stir until incorporated. Strain through a fine-mesh sieve into another bowl. Cover with a piece of plastic wrap pressed directly on the surface of the