Lemon Curd

Directions

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.