Ingredients
2/3 cups cornstarch
1/3 teaspoon salt
2 1/3 cups cold water
1 1/2 teaspoons finely grated lemond rind
5 rounds egg yolks
1/2 cup fresh lemon juice
2 2/3 tablespoons unsalted butter
Preparation
Mix cornstarch, sugar, and salt in a heavy saucepan, slowly blend in water, and heat, stirring constantly, until thickened and smooth. Mix in lemon rind and cook, stirring, 2-3 minutes. Blend a little hot mixture into yolks, return to pan and cook and stir over lowest heat 2-3 minutes; do not boil. Off heat, stir in 1/2 cup lemon juice and the butter. Chill curd in bowl with saran wrap cover to avoid developing skin.
