Lemon Curd

1. 1

   medium sauce pan, stir together sugar and cornstarch with a wisk. Stir in lemon peel, lemon juice, and water. Cook on medium until thickened and bubbly. Temper the egg yolks with half the mixture and then add all the eggs into the pan. Boil for 2 minutes longer. Take off the heat and stir in the butter until it melts. Put in dish and cover with plastic wrap to keep out air. Chill at least one hour.

2. 2

   Put in air tight container and store in fridge.

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