Tip - To have creamy yet thick lemon curd all you need to do is add cornstarch to the mixture, just like we do in pastry cream. You can play with the thickness till you find the right one for you. In the original recipe, there is no cornstarch at all, but I find it too runny as a filling (similar consistency as sweet condensed milk) - can make great spread or sauce though. The great thing about this recipe is that everything cooks together till it thickens, so basically all you need in order to make it is to whisk - a lot. So let's get to work.
6 egg yolks
1 whole egg
1 ¼ cups sugar
300 cc fresh squeezed lemon juice
2 tablespoons cornstarch
¾ stick of butter (6 tablespoon)
Place all the ingredients in a nonstick sauce pan.
Cook on medium-high heat, whisking constantly (so you not curdle the eggs) till the mixture start to thicken.
Reduce the heat to medium to medium low and keep whisking, nonstop, till thickens to pudding consistency, the curd will thicken some more as it cools.
Remove from the heat and strain the mixture through a mesh strainer and place cling wrap on the surface of the curd.
Refrigerate completely, preferably overnight.
Use as filling, spread, cake topping, beat it with heavy cream or mascarpone cheese for lemon cream or enjoy it as is 😋