Lemon Curd

1. 1

   Lightly beat the egg yolks in a small bowl; set aside.

2. 2

   In a small saucepan over medium heat, stir together sugar and cornstarch. When heated, add in the water. Bring to a boil, stirring constantly until it thickens (1-2 minutes).

3. 3

   Remove from the heat and spoon about 1/2 cup of the hot mixture into the small bowl with egg yolks and stir quickly until combined. Return the egg mixture back to the pan and continue to stir.

4. 4

   Bring the pan back to medium heat. Continue stirring and cooking until the curd is thickened (1-2 minutes). Remove from heat.

5. 5

   Stir in the butter, lemon juice, and lemon zest. Cover with plastic wrap and cool before using.

6. 6

   Note: put the plastic on the curd to prevent a skin from forming.

7. 7

   Yields about 1 1/2 cups.

8. 8

   Notes:

9. 9

   You can store it in the refrigerator for up to 1 week.

10. 10

    Fold in some fresh whipped cream for a filling that's lighter in texture and flavor.

11. 11

    Stir some lemon curd into vanilla buttercream or cream cheese frosting to add a yummy lemon flavor!

* Per serving · 4 servings · Values may vary.

No additional tips available.