2 teaspoons cornstarch
1/3 cup granulated sugar
2 teaspoons lemon zest (peel)
1/4 cup lemon juice
1/4 cup butter
2 eggs, beaten until lemon-colored
In a small saucepan combine cornstarch and sugar. Mix with wire whisk until combined and no lumps remain. mix in lemon zest and lemon juice. begin to cook, stirring constantly. Add butter when mixture starts to warm. Cook until thick and bubbly.
Pour 1/4 cup of mixture into well-beaten eggs, stirring well. Pour egg mixture into the saucepan; cook about 2 minutes longer; cool.
Makes about 1 cup lemon curd, great for cake filling or serving with sweet scones.