3/4 cup (160 g) sugar

2 tbsp cornstarch

2 lemons, zest finely grated

2 eggs

2 egg yolks

1/3 cup (75 ml) water

1/3 cup (75 ml) lemon juice

1/2 cup (115 g) unsalted butter

In a saucepan off the heat, whisk together the sugar, cornstarch and zest. Whisk in the eggs and egg yolks. Add the water and lemon juice and mix well. Bring to a boil over medium heat, whisking constantly and scraping the sides and bottom of the pan until the mixture thickens. Remove from the heat. Pass through a sieve to remove any lumps. Whisk in the butter until smooth.

Transfer to a bowl and cover with plastic wrap directly on the surface of the curd. Let cool, then refrigerate for 4 hours or until completely chilled.

Use to make cannoli with mascarpone lemon cream or serve with lemon poppy seed loaf (see recipes).

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