Lemon Curd
 
Makes about 1¼ cups
Ingredients
  • ⅓ cup (67 grams) granulated sugar
  • ¼ cup (32 grams) cornstarch
  • 1½ teaspoons (1.5 grams) lemon zest
  • ¼ cup (60 grams) fresh lemon juice (from about 1½ lemons)
  • 1 large egg (50 grams)
  • 1 large egg yolk (19 grams)
  • 1 tablespoon (15 grams) heavy whipping cream
  • ¼ cup (57 grams) unsalted butter, softened
Instructions
  1. In the top of a double boiler, whisk together sugar, cornstarch, lemon zest and juice, egg, egg yolk, and cream. Cook over simmering water, whisking constantly, until mixture thickens, 10 to 15 minutes.
  2. Strain mixture through a fine-mesh sieve into a medium bowl. Add butter, 1 tablespoon(14 grams) at a time, whisking until incorporated. Transfer to a Mason jar to let cool; refrigerate until set.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/citron-cake/