Lemon Curd

• 2 Large Egg Yolks, Slightly Beaten
• 3/4 cups Sugar
• 1/4 cups Cornstarch
• 1 cup Water
• 2 Tablespoons Unsalted Butter
• 4 Tablespoons Fresh Lemon Juice
• 1 Tablespoon Lemon Zest

1. Lightly beat the egg yolks in a small bowl; set aside.
2. In a small saucepan over medium heat, stir together sugar and cornstarch. When heated, add in the water. Bring to a boil, stirring constantly until it thickens (1-2 minutes).
3. Remove from the heat and spoon about 1/2 cup of the hot mixture into the small bowl with egg yolks and stir quickly until combined. Return the egg mixture back to the pan and continue to stir.
4. Bring the pan back to medium heat. Continue stirring and cooking until the curd is thickened (1-2 minutes). Remove from heat.
5. Stir in the butter, lemon juice, and lemon zest. Cover with plastic wrap and cool before using.
6. Note: put the plastic on the curd to prevent a skin from forming.
7. Yields about 1 1/2 cups.
8. Notes:
9. You can store it in the refrigerator for up to 1 week.
10. Fold in some fresh whipped cream for a filling that's lighter in texture and flavor.
11. Stir some lemon curd into vanilla buttercream or cream cheese frosting to add a yummy lemon flavor!

egg yolks, sugar, ubc, water, butter, lemon juice, lemon zest

Taken from tastykitchen.com/recipes/desserts/lemon-curd-6/ (may not work)