Sunny Lemon Curd

In a saucepan whisk eggs, eggs yolks, cornstarch, salt and sugar. Add lemon juice and mix well. Cook over medium heat, stirring constantly, until thickened, about 10 minutes.

Remove the saucepan from the heat and quickly add the butter and mix until smooth. Stir in the lemon zest. Pour the mixture into a bowl or jars and lightly press some plastic wrap on top. It will prevent a skin from forming. Let it cool and refrigerate it a few hours (overnight if possible).

It will keeps for a few weeks in your fridge or a few months in your freezer!