Lemon Curd

By carvalhohm

Ingredients

• 1/2 cup water
• 1/2 cup + 2 T. sugar
• 2 T. cornstarch
• 4 egg yolks
• 1 T. lemon zest (about 3 lemons)
• 1/2 cup lemon juice
• 1-1/2 T. butter

Details

Adapted from harwoodpodcast.com

Preparation

Step 1

1. Whisk water, sugar and cornstarch together in saucepan. Set aside.

2. Get rest of ingredients ready to go. Mix lemon zest and lemon juice together in measuring cup.

3. Take saucepan with water and cornstarch mixture over to stove and place on medium heat. Bring mixture to simmer, whisking frequently as it thickens.

4. When mixture starts to boil and begins to turn translucent, whisk in egg yolks, one at a time, zest and lemon juice, and then butter.

5. Bring mixture to brisk simmer, whisking constantly. Remove from heat and immediately pour curd through strainer into bowl. Use spatula to press curd through strainer. Let curd sit on counter until lukewarm, about 30 minutes. Then cover and refrigerate until chilled through.

Note: Lemon curd is great on scones, in tart shell, on pound cake or angel food cake.