Lemon Curd

By KathieC

Ingredients

• 4 large egg yolks
• 3 large eggs
• 3/4 cup(s) sugar
• 1/2 cup(s) (about 3 lemons) fresh lemon juice
• 2 tablespoon(s) whole milk
• 1 tablespoon(s) cornstarch
• 6 tablespoon(s) unsalted butter , cut into 1/2-inch pieces

Preparation

Step 1

In a medium-size nonreactive saucepan, use a whisk to lightly beat the egg yolks and eggs. Stir in the sugar, lemon juice, milk, and cornstarch. Add the butter and place saucepan over medium-low heat. Cook, using a wire whisk to stir constantly and being sure to reach all sides and corners of the pan, until the mixture thickens -- 5 to 8 minutes. Do not allow the curd to boil. The resulting curd should have the consistency of a light pudding. Cool the Lemon Curd in the saucepan for 5 minutes. Use a fine sieve to strain the cooled curd and store refrigerated in an airtight container for up to 1 week.