…you should make this lemon curd. Then, put a spoonfull into a cup of vanilla yogurt. Or fill cupcakes with it. Or spread it onto a leather boot and eat that. Anything will work.
- 4 large egg yolks, lightly beaten
- Finely grated zest of 1/2 lemon, plus 1/2 cup fresh lemon juice
- 1 1/3 cups granulated sugar
- 1/3 cup cornstarch
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 1/2 cups water
Put egg yolks into a medium heatproof bowl; set aside. Whisk together lemon zest, sugar, cornstarch, and salt in a medium saucepan. Add 1 1/2 cups water and the lemon juice; whisk until sugar and cornstarch have dissolved. Bring to a boil over medium-high heat, whisking constantly. Cook 2 minutes. Reduce heat to medium-low; gradually whisk one-third of the lemon mixture into the reserved egg yolks. Pour entire mixture back into the saucepan. Cook over medium heat, stirring constantly, 2 1/2 minutes.
Remove from heat, stir in vanilla. Pour into a bowl; place plastic wrap directly on surface. Refrigerate until firm and cold, at least 1 hour.
Additional storage note: I have kept this curd refrigerated in a plastic container for close to a month and it never seems to go bad.
The first time I made this curd, it was for a Lemon Layer Cake with Blueberries, in case you’d like to get started with a summery dessert.