Step 1

In a small saucepan over medium heat, combine the cold water, cornstarch, sugar, salt, and egg yolks. Stir vigorously to mix the ingredients and stir occasionally as the filling cooks.

Step 2

After the filling begins to thicken and bubble, stir in the lemon zest and lemon juice. Let boil for approximately 1 minute.

Step 3

Remove from heat and stir in butter. Allow filling to cool to room temperature, then strain to remove any scrambled egg yolks.

Step 4

Place in a container and place a piece of plastic wrap over the top touching the lemon curd. Transfer to the refrigerator to cool completely (about 2 hours). Remove the plastic wrap once it cools.

Step 5

Use on your favorite breakfast foods or pastries.

Step 6

Scroll up and see post for tips, FAQs, storage information, and "How to Make Lemon Curd without Cornstarch."