Lemon Curd

Ingredients

• 1 cup sugar
• 2 tablespoons cornstarch (or arrowroot powder)
• 3/4 cup freshly squeezed lemon juice
• 1/4 cup water
• 1 tablespoon grated lemon zest
• 4 egg yolks
• 1/3 cup butter, cut into pats

Instructions

1. In a medium saucepan, combine sugar and cornstarch (or arrowroot powder). Add lemon juice, water, and lemon zest. Cook and stir over medium heat until the mixture thickens and becomes clear (transitions from cloudy to transparent).
2. Pour half of the lemon mixture into a separate bowl and whisk in the egg yolks until well combined.
3. Return the egg yolk mixture to the saucepan and continue stirring over medium heat until the mixture reaches a gentle boil. Cook and stir for 2 additional minutes.
4. Remove from heat and stir in the butter until completely melted.
5. Transfer to a bowl and cool, or proceed to canning using a steam canner.

Attribution

Recipe from Marci Seither