Lemon Curd

1. 1

   In a heavy-bottomed pot on low heat, add the lemon juice and sugar and stir until dissolved.

2. 2

   In a separate bowl, beat the eggs well.

3. 3

   Dilute the cornstarch in a splash of cold water and then beat it into the eggs.

4. 4

   Stream the hot lemon mixture into the eggs, whisking constantly.

5. 5

   Pour everything back into the pot and raise the heat to medium. Keep whisking until slightly thickened.

6. 6

   Pour into individual jars and refrigerate. It will last 5 days refrigerated.

* Per serving · 4 servings · Values may vary.

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