Butterless Lemon Curd

1. 1

   Strain lemon juice and combine with sugar in a small saucepan. Heat on low and stir until sugar has dissolved.

2. 2

   Place cornstarch in a small bowl and whisk in a few tablespoons of the lemon syrup. Then stir back into saucepan.

3. 3

   Lightly beat eggs in a medium bowl. Remove lemon syrup from heat and pour slowly into beaten egg while whisking briskly. Continue to whisk by hand for one minute.

4. 4

   Return mixture to saucepan. Add lemon zest, and heat on low until it thickens, about five minutes. Remove from heat. Transfer to a container, cover surface with saran (to prevent a skin from forming), and refrigerate.

No additional tips available.