Lemon Curd

Directions

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!