Lemon Curd

Instructions

1. 1

   In a saucepan off the heat, combine the sugar, cornstarch and zest. Whisk in the eggs, egg yolks, water and lemon juice.

2. 2

   Over medium heat, cook while stirring constantly making sure to scrape the bottom and sides of the pan, until the curd thickens or a candy thermometer reads 170°F (76°C). Remove from the heat.

3. 3

   Strain the curd through a fine sieve. Add the butter and stir until melted and smooth. Pour into a bowl and cover with plastic wrap directly on the surface of the curd to prevent a skin from forming. Let cool. Refrigerate for 2 hours or until completely chilled.

4. 4

   The curd keeps up to 1 week in the refrigerator.

5. 5

   Delicious with our Yellow Bundt Cake, Vanilla Bundt Cake, Chocolate Bundt Cake and Lemon Bundt Cake.