Sunny Lemon Curd

Directions

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!