Lemond Curd without Butter

By MJH

Ingredients

• 4 lemons
• 3/4 cup sugar
• 3 eggs
• 1 tablespoon cornstarch

Preparation

Step 1

Wash lemons carefully and zest, by taking care not to get the white pith. Juice the lemons.

Put the zest into a pan, add the cornflour mixed with lemon juice. Add the sugar.

Whisk lightly over a slow heat until dissolved.

Beat eggs, and then add to the lemon mix, continuously whisking.

Turn up the temperature a little and whisk continually until the mixture thickens (about 3-4 minutes).

Remove from heat then pour directly into jam jars. After they have cooled, refrigerate.