LEMON CURD FILLING

Lemon Curd Filling:
1 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/2 cups water
6 egg, slightly beaten*
1 tablespoon grated lemon zest
1/2 cup fresh-squeezed lemon juice (approximately 2 to 3 lemons)
2 tablespoons butter

In a large saucepan over medium heat, whisk together the sugar, cornstarch, salt, and water; simmer until translucent, approximately 1 minute. Remove from heat.

Slowly and gradually, whisk in egg yolks. Return egg mixture to low heat and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in lemon zest, lemon juice, and butter until well combined.

Remove from heat and pour into baked and cooled pie shell. If you need to let the Lemon Curd Filling sit before using, cover with plastic wrap to keep it hot, as you want to add hot filling to the cooled pie crust.30/5/14 http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/05/lemon-curd-filling.html