Ingredients
8 large egg yolks
3/4 cup sugar
1/2 cup plus 2 tablespoons, freshly squeezed lemon juice
3 tablespoons grated lemon zest
1 pinch of salt
1 teaspoon potato starch
8 tablespoons (1 stick) margarine, cut into 12 pieces
Preparation
Whisk together egg yolks, sugar, lemon juice, lemon zest, salt, and potato starch in a medium saucepan. Whisk over medium heat until thick, about 10 minutes. Remove saucepan from heat. Stir in margarine, one piece at a time, until all of the pieces have been fully incorporated. Transfer the lemon curd to a bowl, and lay a piece of plastic wrap on the surface to prevent a skin from forming.
