Lemon Curd
 
Makes approximately ¾ cup
Ingredients
  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 large egg yolks, room temperature
  • 1 large egg, room temperature
  • ⅓ cup fresh lemon juice
  • 3 tablespoons water
  • 1 tablespoon packed fresh lemon zest
  • ¼ teaspoon fine sea salt
  • 3 tablespoons unsalted butter, softened and cubed
Instructions
  1. In a medium saucepan, whisk together sugar and cornstarch. Add egg yolks and egg, one at a time, whisking vigorously to combine. Whisk in lemon juice, 3 tablespoons water, lemon zest, and salt until completely combined and no clumps remain. Bring lemon mixture to a gentle boil over a medium-low heat, whisking constantly, until mixture thickens and is slightly translucent, 2 to 3 minutes.
  2. Strain through a fine-mesh sieve into a heatproof bowl. Whisk in butter, a piece at a time, until incorporated.
  3. Cover curd with plastic wrap, pressing down to touch surface of curd to prevent a skin from forming. Refrigerate until cold, at least 2 hours, and use within a week.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-meringue-roulade/