Lemon Curd
 
Makes 1½ cups
Ingredients
  • ¾ cup sugar
  • 2½ tablespoons cornstarch
  • 3 egg yolks, room temperature
  • 1 large egg, room temperature
  • ½ cup fresh lemon juice
  • ¼ cup water
  • 2 teaspoons lemon zest
  • ¾ teaspoon kosher salt
  • 3 tablespoons unsalted butter, softened and cubed
Instructions
  1. In a medium saucepan, whisk together sugar and cornstarch. Add egg yolks and egg, and whisk vigorously to combine. Whisk in lemon juice, ¼ cup water, lemon zest, and salt until completely combined and no clumps remain.
  2. Reduce heat to medium-low heat, and bring lemon mixture to a gentle boil, whisking frequently. Boil, whisking constantly, until mixture begins to thicken and becomes slightly translucent, 2 to 3 minutes.
  3. Remove from heat and strain through a fine-mesh sieve into another bowl. Add butter, and mix until butter is completely incorporated. Cover with plastic wrap so the plastic is touching the surface of the curd. Refrigerate until chilled. Refrigerate in an airtight container for up to 1 week.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/lemon-meringue-sandwich-cookies/