Lemon Curd


  • 1/3 cup sugar
  • 1 Tbsp cornstarch
  • zest of one lemon
  • ¼ cup lemon juice
  • ¼ cup butter

2 beaten eggs

In a medium saucepan combine the sugar and cornstarch.

Stir in lemon juice and cook, stirring constantly, until thick and bubbly.

Slowly whisk mixture into two beaten eggs. Return to pan, add lemon zest and stir while cooking for two more minutes.

Remove from heat and add butter, stirring until melted. Cool.

Makes about 1 cup.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *