https://www.youtube.com/watch?v=N8J445MsNW4

Recipe By: Queen G's Recipes

Serves: Makes 1- 1 1/2 cups

​Prep time: 10 Minutes

Bake time: None

Ingredients

• 2/3 cup freshly squeezed lemon juice (approximately 3 large lemons)

• zest of 1 lemon

• 3/4 cups sugar

• 1/8 - 1/4 teaspoon salt

• 4 egg yolks + 1 whole egg

• 1/2 cup cold cubed butter

• Cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons water)

Directions:

1. In a medium saucepan (with the heat off), whisk together the sugar, salt, egg, egg yolks, and lemon juice together until well combined.

   
   

2. To make the cornstarch slurry, mix the cornstarch and water in a bowl until completely dissolved. Pour the slurry into the saucepan and whisk everything together.

   
   

3. Zest a lemon directly into the saucepan and whisk again.

   
   

4. Turn the heat to medium and cook the mixture, stirring every 30 seconds for about 6 minutes until it starts to gently boil and thicken.

   
   

5. Once thickened, reduce the heat to low. Add the butter one cube at a time, whisking continuously until fully melted and incorporated.

   
   

6. Strain the lemon curd through a sieve into a bowl to remove any chunks.

   
   

7. Cover the surface of the curd with plastic wrap (make sure the plastic touches the curd to prevent a skin from forming). Refrigerate for a minimum of 1-2 hours. Store in a mason jar with a lid- it will last up to 7 days in your refrigerator. Enjoy!