Lemon Curd
 
Makes 1 cup
Ingredients
  • ½ cup (120 grams) fresh lemon juice
  • ¼ cup (57 grams) unsalted butter
  • 2 large egg yolks (37 grams)
  • ¼ cup plus 1 tablespoon (62 grams) granulated sugar
  • 1 tablespoon (8 grams) cornstarch
Instructions
  1. In a small saucepan, heat lemon juice and butter over medium heat until butter is melted.
  2. In a medium bowl, whisk together egg yolks, sugar, and cornstarch until pale yellow. Add a small amount of hot lemon mixture to egg mixture, whisking constantly. Add egg mixture to remaining hot lemon mixture in pan, whisking to combine. Cook until thickened and beginning to boil, about 3 minutes, stirring constantly. Pour Lemon Curd into glass bowl. Cover, and refrigerate until ready to use.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/blueberry-mascarpone-babka/