1 cup (250 ml) sugar

1 teaspoon (5 ml) cornstarch

2 eggs

1/2 cup (125 ml) lemon juice

2 tablespoons (30 ml) unsalted butter, melted

In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs, lemon juice and butter, whisking until smooth. Slowly bring to a boil, stirring constantly with a whisk. Pour into a bowl and let cool. Cover and refrigerate until lukewarm or chilled.

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