Luscious Lemon Curd

1. Combine sugar and cornstarch in a small saucepan.
2. Stir in lemon juice, and lemon zest, until well combined.
3. Heat saucepan over medium-low heat; at the same time, add butter and stir until melted.
4. Cook until the sauce is beginning to thicken and bubble, stirring constantly. (About 10 minutes.)
5. Remove from heat, and cool slightly for 2 minutes.
6. Crack the eggs into a liquid measuring cup. Using a fork, remove the chalazae—the white rubber band looking thing that keeps the yolk centered in the egg. It won’t break down, and will be a chewy and gross addition if you don’t remove them.
7. Then, beat the eggs.
8. Stir about a third of the hot sauce into the beaten eggs, stirring the eggs to incorporate. This will slowly bring the eggs closer to the sauce temperature—called tempering.
9. Then pour the egg mixture back into the saucepan, and stir all contents together.
10. Return to medium-low heat and continue cooking and stirring for about 2 more minutes, until sauce has thickened.
11. Dip a spoon in the sauce, and run your finger down the center of the spoon. Sauce is done when the slight stripe made with your finger remains for several seconds on the spoon before starting to run back together.
12. Pour the mixture into a shallow bowl, cover the surface with waxed paper and cool in the refrigerator. The waxed paper will prevent a skin from forming on the top.
13. Once curd has completely cooled, transfer to an airtight container. May be stored in the refrigerator for up to 2 weeks.

Great for spreading on biscuits, pound cake, or filling cakes or cookies.