Lemon curd is great on scones, biscuits, pancakes, and pavlovas, or simply served with fresh berries. A little goes a long way — a spoonful adds a major punch of flavor.
Set up a double boiler. (Fill a pot with simmering water, then set another pot or bowl on top.) In the top bowl/pot, mix sugar and cornstarch together with a large whisk. Gradually whisk in fresh lemon juice. Add eggs and egg yolks, continuing to whisk steadily over medium to medium-high heat, 10 to 18 minutes, until mixture thickens enough that it’s difficult to whisk and when dipped, curd sticks to the back of a spoon. (If it’s not thickening, increase heat slowly, being careful not to reach boiling.)
Add butter; once melted, whisk another 2 minutes. Remove pan from heat and stir in lemon zest. Immediately transfer to a heat-safe container with lid, setting the lid on top but not sealing yet. Let cool 10 to 20 minutes before sealing and refrigerating. Lemon curd will thicken when chilled. Refrigerate up to 2 weeks (best to store in the far back where it’s coldest) or freeze up to 2 months. Makes approximately 2 cups.
Per serving: 52 calories, 3 grams fat (1.5 grams saturated fat), 7 grams total carbohydrates, 5 milligrams sodium, 29 milligrams cholesterol, 0 grams fiber, 0.5 gram protein.
