Lemon Curd

[earth-angel]

1 cup water
1/2 cup milk
1 cup sugar
1/2 cup cornstarch
5 egg yolks
1 cup fresh lemon juice, about 6 lemons
Zest from 3 lemons
4 tbsp unsalted butter


Bring water, milk, sugar and cornstarch to a boil.
Whisk continuously.
Turn off heat.
In a medium bowl, whisk yolk.
Gradually whisk in 1/2 cup of the hot liquid.
Gently bring the yolk temperature up without scrambling.
Turn on heat, add yolk mixture to pot.
Whisk vigorously until bubbles appear.
Remove from heat, add lemon juice and zest.
Whisk until smooth.
Slowly stir in butter until melted.