Cheater Foolproof Lemon Curd

The first time I ever had lemon curd was in college. I purchased a jar at T.J. Maxx in the home goods section. I had never tried it and something about the jar of creamy lemon curd drew me in. I have been a fan ever since.

Lemon curd is a spread made from lemon juice, eggs, sugar and butter. It is creamy, tangy and sweet and is the perfect topping to a scone. But, it can be fussy and temperamental. I have made many recipes over the years. Some use whole eggs, some only yolks. The ones made with whole eggs have to be cooked very gently over a double boiler and even then are at risk of turning into scrambled eggs with lemon and sugar. The ones made only with yolks can end up thin.

My version uses a controversial, but very helpful ingredient, cornstarch. It is a kind of insurance policy for your curd ensuring that it thickens to perfections without the risk of scrambled eggs. Purists would say that it mutes the flavor, but I find that with the fresh lemon zest and juice, the lemon curd is bright and tangy perfection!

Cheater Foolproof Lemon Curd

1 Tablespoon Lemon zest (from 2-3 lemons)

1/2 Cup Lemon juice (from 3-4 lemons)

1/2 Cup Sugar

4 Egg yolks

4 Tablespoons Unsalted Butter

1 Tablespoon Cornstarch

Zest the lemons before you cut them to squeeze the juice. Mix all the ingredients in a medium saucepan and gently bring to a boil over medium heat. Place a fine mesh strainer over a bowl or jar and pour the curd into the strainer. Gently use a spatula to ease the curd through the strainer. You are trying to filter out the lemon zest and any bits of egg that may have solidified.

Serve immediately. The lemon curd should last for up to 2 weeks in the refrigerator, but my family has never not finished off a batch in the first day. It is just that yummy!