Ingredients:

1/2 cup (100 g) sugar

2 Tbsp (20 g) cornstarch

1/4 tsp salt

1 cup (240 ml) milk

½ cup (120 ml) fresh lemon juice (about 4-5 lemons)

1 Tbsp lemon zest

2 Tbsp (30 g) unsalted butter

Method:

Zest the lemons. Juice the lemons until you have about half a cup of lemon juice. Don't forget to remove out the seeds.

Mix sugar, cornstarch, and salt in a small saucepan.

Add milk, lemon juice, and lemon zest; mix to combine.

Heat on low heat, while constantly stirring with a wire whisk until the mixture thickens, starts to bubble, and coats the back of a wooden spoon. NOTE: If the curd isn’t thickening, turn up the heat and constantly whisk.

Remove pot from heat, then add the cubed butter and mix until melted. If desired.

Pour the lemon curd into a heatproof bowl, cover with plastic wrap pressed onto the top of the curd to avoid a skin from forming on top, and refrigerate until cold. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.