Ingredients
1 1/2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
3/4 cup fresh lemon juice
4 egg yolks, lightly beaten
1 tablespoon grated lemon rind
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Complete kit for basic cheesemaking — mozzarella, ricotta, paneer
Lever-press citrus juicer — maximum juice, no seeds
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Whisk together sugar, cornstarch, and salt in a medium saucepan. Stir in water. Bring to a boil over medium heat. Cook, whisking constantly, 1 minute; stir in lemon juice. Cook, whisking constantly, until mixture boils and thickens slightly. Remove from heat. Gradually stir about one-fourth of hot mixture into egg yolks; whisk into remaining hot mixture. Return to heat, and cook, whisking constantly, 3 minutes. Remove from heat. Stir in lemon rind. Cool completely. Cover and chill thoroughly. Tip: To quickly chill Lemon Curd, place saucepan in a large bowl of ice water for 5 minutes or until completely chilled, stirring often.