Directions
- 1Combine milk, lemon juice, sugar, and corn starch in a pot. Whisk until smooth.
- 2Bring the mixture to a boil while continuously whisking.
- 3Remove from heat and stir in the butter until fully incorporated.
- 4Add a pinch of turmeric for color.
- 5Transfer the lemon curd to a bowl, cover the surface with plastic wrap, and chill completely (1-2 hours).
- 6Blend the chilled lemon curd in a food processor until smooth. Add 1-2 tablespoons of any liquid (water, lemon juice, or cream) to adjust the consistency if needed.
- 7Store in an airtight container in the refrigerator for up to 3-4 days.
Ingredients
- 135 ml Milk
- 95 ml Lemon Juice
- 100 g Cane Sugar
- 32 g Corn Starch
- 28 g Butter
- 30 ml Milk
- 1 pinch turmeric powder
Equipment
potwhiskbowlplastic wrapfood processor
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