Measure freshly squeezed lemon juice. Add any additional lemon juice, if necessary, to make 1/3 cup. In a medium mixing bowl that will fit over saucepan (or top of double boiler), whisk together lemon juice and cornstarch. Whisk in sugar, lemon zest and egg yolks. Bring to simmer 2 inches of water in saucepan or bottom of double boiler. Place bowl on top. For 10 to 20 minutes, whisk egg mixture until thick enough to coat back of spoon.
Whisk in butter a few pieces at a time. Whisk until each piece is completely melted. Scrape lemon curd into a non-metallic bowl. Cover top of curd with plastic wrap. Lightly pressing until wrap completely covers surface. Place in refrigerator for cooling. Once cool lemon curd should be kept in an airtight container in the refrigerator for 4 weeks* or frozen for up to 1 year.
Makes 2 cups.
Notes in the Margin:
*Our Lemon Curd barely lasted 4 days.
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