2 extra-large lemons 1 cup sugar 2 tablespoon cornstarch 6 tablespoon water 6 egg yolks, lightly beaten ½ cup butter, cut up
To Store
Transfer to an airtight container. Store in refrigerator up to 1 week or freeze up to 2 months. To serve, thaw in refrigerator if frozen.
Orange Curd
Prepare as directed, except reduce sugar to 3/4 cup; substitute orange zest for the lemon zest and 3/4 cup orange juice for the lemon juice and water. Makes 12 (2-Tbsp.) servings.Per serving: 157 calories, 2 g protein, 16 g carbohydrate, 10 g total fat (6 g sat. fat), 113 mg cholesterol, 0 g fiber, 14 g total sugar, 8% Vitamin A, 9% Vitamin C, 66 mg sodium, 1% calcium, 2% iron
