Uploaded November 2024 | Updated September 2026, 2 weeks ago
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.
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• 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.
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• 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
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• Directions •
1. 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.
2. 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.
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 •
1. 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.
2. 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.
