Lemon Curd

By lbgtdep

Makes: 16 servings Serving Size: 2 tablespoons Yields: 2 cups Prep: 5 mins Cook: 8 mins Chill: 1 hr to 48 hrs

Ingredients

• 1 cup sugar
• 2 tablespoons cornstarch
• 3 teaspoons finely shredded lemon peel
• 6 tablespoons lemon juice
• 6 tablespoons water
• 6 beaten egg yolks
• 1/2 cup butter or margarine, cut up

Preparation

Step 1

In a medium saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly.
Stir half of the lemon mixture into the egg yolks. Return egg mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Add butter pieces, stirring until melted. Cover surface of the curd with plastic wrap. Chill at least 1 hour or for up to 48 hours. Store covered in refrigerator up to 1 week or transfer to a freezer container and freeze for up to 2 months. Thaw in refrigerator before serving. Makes 2 cups (sixteen 2-tablespoon servings).
From the Test Kitchen

Orange Curd:
Prepare as above, except decrease sugar to 3/4 cup, substitute orange peel for the lemon peel and 3/4 cup orange juice for the lemon juice and water. Makes about 1-1/2 cups (twelve 2-tablespoon servings).