Lemon Curd

(from Linda Lu’s recipe box)

Makes 2 1/2 cups

Source: Best of the Best (Country Living)

Categories: Breakfast/Brunch

Ingredients

  • 4 large egg yolks
  • 3 large eggs
  • 3/4 cup sugar
  • 1/2 cup (about 3 lemons) fresh lemon juice
  • 2 tbsp. whole milk
  • 1 tbsp. cornstarch
  • 6 tbsp. unsalted butter cut into 1/2 inch pieces

Directions

  1. In a meidum sized non reactive saucepan, use a whisk to lightly beat the egg yolks and eggs. Stir in the sugar, lemon juice, milk and cornstarch. Add the butter and place saucepan over medium-low heat. Cook using a wire whisk to stir constantly and being sure treal all sides and corners of the pan until the mixture thickens- 5-8 minutes. Do not allow the curd to boil. The resulting curd should have the consistencey of a light pudding. Cool the Lemon Curd in the saucepan for 5 minutes. Use a fine sieve to strain the cooled curd and store refrigerated in an airtight container for up to 1 week.

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