Lemon Filling (Lemon Curd)
Add cold water, cornstarch, sugar, salt, and egg yolks to a medium saucepan.
Cook over low to medium heat while stirring constantly. Make sure to mix the ingredients well.
After the mixture bubbles and thickens, stir in the lemon zest and lemon juice. Boil for 1 minute.
Remove from heat and add the butter. Allow the lemon filling to cool, then strain.
Serve with scones, muffins, cupcakes, pastries, pancakes, or biscuits.
For more recipes, visit Berly's Kitchen!