How do you make lemon curd?

- 1 cup granulated sugar

- 1/4 cup cornstarch

- 1/8 teaspoon salt

- 1 cup water

- 1/2 cup (1 stick) unsalted butter, cut into small pieces

- 1/4 cup lemon juice

- 2 tablespoons grated lemon zest

- 2 egg yolks

Instructions:

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt until well combined.

2. Gradually whisk in the water until a smooth mixture forms.

3. Bring the saucepan to a medium heat and cook, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes.

4. Remove the saucepan from the heat and stir in the butter, lemon juice, and lemon zest until the butter is melted and the mixture is smooth.

5. In a small bowl, whisk the egg yolks until well beaten.

6. Gradually whisk the egg yolks into the lemon curd, stirring constantly.

7. Return the saucepan to the heat and cook, stirring constantly, for about 1-2 minutes, or until the mixture has thickened enough to coat the back of a spoon.

8. Remove the lemon curd from the heat and let it cool completely before using.

Tips:

- For a smoother texture, strain the lemon curd through a fine mesh sieve before using.

- Lemon curd can be stored in an airtight container in the refrigerator for up to 2 weeks.

- Lemon curd can be used to fill tarts, cakes, or cookies, or simply spread on toast or crackers.