### Lemon Curd #0

Recipe below for a delicious stovetop lemon curd (or orange curd)!

The combination of ingredients makes a citrus curd unique. While eggs thicken the curd and give it its yellow colour, butter sets the curd once chilled and makes it smooth and rich tasting.

Recipe •

Makes about 1½ cups (375 mL)

Prep Time: 15 minutes, plus chilling

Cook Time: 7 minutes

The curd will keep in an airtight container in the fridge for up to 10 days or frozen for up to 3 months.

Ingredients •

½ cup (125 mL) fresh lemon juice

⅔ cup (140 g) granulated sugar

1 large egg

3 large egg yolks

1 Tbsp (15 mL) finely grated lemon zest

2 tsp cornstarch

½ cup (115 g) unsalted butter, cut into pieces

¼ cup (60 mL) sour cream

Directions •

Cook the curd. Whisk the lemon juice, sugar, egg, egg yolks, lemon zest and cornstarch together in a medium saucepan. Add the butter and place the pan over medium heat, whisking constantly until the curd thickens slightly and just begins to show signs of starting to bubble, about 7 minutes. The curd should coat the back of a spoon but it will remain fluid.

Cool and chill the curd. Remove the curd from the heat and whisk in the sour cream. Transfer the curd to a container to cool to room temperature. Cover the container and chill until set, at least 3 hours.

Note: Ingredients may have been altered from the original.

Directions at youtube.com

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