In a small saucepan over medium heat, combine the cold water, cornstarch, sugar, salt, and egg yolks. Stir vigorously to mix the ingredients and stir occasionally as the filling cooks.
¾ cup water, 2 tablespoons cornstarch, 1 cup granulated sugar, ¼ teaspoon kosher salt, 2 large egg yolks
After the filling begins to thicken and bubble, stir in the lemon zest and lemon juice. Let boil for approximately 1 minute.
1 tablespoon lemon zest, ⅓ cup freshly squeezed lemon juice
Remove from heat and stir in butter. Allow filling to cool to room temperature, then strain to remove any scrambled egg yolks.
1 tablespoon unsalted butter
Place in a container and place a piece of plastic wrap over the top touching the lemon curd. Transfer to the refrigerator to cool completely (about 2 hours). Remove the plastic wrap once it cools.
Use on your favorite breakfast foods or pastries.
Scroll up and see post for tips, FAQs, storage information, and "How to Make Lemon Curd without Cornstarch."
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and the total amount of 1 tablespoon of lemon curd. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.