Sunny Lemon Curd

1. 1

   In a saucepan whisk eggs, eggs yolks, cornstarch, salt and sugar.

2. 2

   Add lemon juice and mix well.

3. 3

   Cook over medium heat, stirring constantly, until thickened, about 10 minutes.

4. 4

   Remove the saucepan from the heat and quickly add the butter and mix until smooth.

5. 5

   Stir in the lemon zest.

6. 6

   Pour the mixture into a bowl or jars and lightly press some plastic wrap on top.

7. 7

   It will prevent a skin from forming.

8. 8

   Let it cool and refrigerate it a few hours (overnight if possible).

9. 9

   It will keeps for a few weeks in your fridge or a few months in your freezer!

* Per serving · 4 servings · Values may vary.

No additional tips available.