1/2 cup (125 ml) sugar

2 tablespoons (30 ml) cornstarch

3 egg yolks

1 1/2 cups (375 ml) milk

1 lemon, grated zest only

2 tablespoons (30 ml) unsalted butter

1/2 cup (125 ml) lemon juice

In a saucepan, off the heat, combine the sugar and cornstarch. Add the egg yolks and combine with a whisk. Stir in the milk and lemon zest.

Bring to a boil over medium heat, stirring and scraping the bottom of the saucepan. Simmer for about 1 minute. Remove from the heat. Stir in the butter and lemon juice. Pour into a bowl. Cover with plastic wrap directly on the lemon cream. Let cool and refrigerate until the mixture has cooled, about 1 hour.

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