Homemade Lemon Curd

1. 1

   Combine lemon juice with enough water to make 2 cups liquid. Transfer to a pan, add sugar, butter and lemon zest and bring to a boil. Whisk in cornstarch slurry, lower heat and simmer for 1 min, until thickened. Remove from heat.

2. 2

   Place eggs in a bowl. Whisk in 2 tbsp hot curd then add remaining lemon curd. Strain then return to pan and bring to a boil again, stirring. Transfer to sterilized jars and chill. Makes around 5 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.