Lemon Curd (Lemon Pudding Cake)

A lemon curd forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Lemon Pudding Cake, where it is originally used.

Ingredients

• 1 1/2 cups (360 ml) sugar
• 4 teaspoons (20 ml) cornstarch
• 2 eggs
• 1 1/2 cups (360 ml) water
• 3/4 cup (180 ml) lemon juice
• 3 tablespoons (45 ml) unsalted butter, softened

Method

1. In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs and whisk until smooth. Add the water, lemon juice and butter. Bring to a boil over medium-low heat, whisking constantly and scraping the bottom and corners of the saucepan. Pour the curd into a 2-litre (8-cup) soufflé dish. Set aside.