Lemon Curd

Name: Lemon Curd
Ingredients: 1/2 cup (125 ml) superfine sugar; 1 tsp (5 ml) cornstarch; 2 tsp (10 ml) finely grated lemon zest; 1/2 cup (125 ml) freshly squeezed lemon juice; 4 egg yolks; 6 tbsp (90 ml) unsalted butter, chilled and cut into pieces

6 ingredients

6 steps

Ingredients

1/2 cup (125 ml) superfine sugar
1 tsp (5 ml) cornstarch
2 tsp (10 ml) finely grated lemon zest
1/2 cup (125 ml) freshly squeezed lemon juice
4 egg yolks
6 tbsp (90 ml) unsalted butter, chilled and cut into pieces

Directions

1

In a heavy saucepan, whisk together sugar and cornstarch.
2

Whisk in lemon zest and juice and egg yolks until well combined.
3

Whisk in butter and cook over medium-low heat, whisking constantly, for 6 minutes or until lemon mixture is thick enough to hold marks of whisk.
4

Transfer lemon curd to a bowl, placing plastic wrap directly on surface.
5

Refrigerate for 1 hour or until cold.
6

Variation: Substitute lime zest and lime juice for the lemon zest and lemon juice.