3/4 cup water
3/4 cup granulated sugar
2 tbsp. cornstarch
2 beaten egg yolks
2 tbsp. lemon juice
zest from 1 or 2 lemons
1 tbsp. butter

In a good saucepan, mix cornstarch and sugar. Add water, and lemon juice. Stir to dissolve. Add beaten egg yolks and zest. Whisk together.

On medium heat, whisk constantly till mixture starts to boil and thicken. Boil lightly for 1 to 2 minutes stirring constantly.

Remove from heat and add butter. Stir till butter melts. Strain into a bowl. Cool to room temperature.

Use in tarts, cake layers, etc. Refrigerate leftovers or all until ready to use.

Note: 1-2 lemons would make 2 tablespoons. If not, add Real Lemon juice to make up difference. You can use all bottled lemon juice with no zest and it is still good.

Makes 1 cup of curd or filling.

Submitted by: D. Morgan