Lemon Curd Filling
¾ cup sugar
2 tablespoons cornstarch
⅛ teaspoon salt
¾ cup cold water
2 egg yolks
1 teaspoon grated lemon peel (optional)
Juice of a medium lemon (about 3 tablespoons)
1 tablespoon butter
Combine sugar, cornstarch and salt in a small saucepan. Add water and whisk until well blended. Whisk in egg yolks, lemon peel, and lemon juice. Cook over medium heat, whisking constantly until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring. (Add a couple drops of yellow food coloring if yellow color is desired.)
2 tablespoons cornstarch
⅛ teaspoon salt
¾ cup cold water
2 egg yolks
1 teaspoon grated lemon peel (optional)
Juice of a medium lemon (about 3 tablespoons)
1 tablespoon butter
Combine sugar, cornstarch and salt in a small saucepan. Add water and whisk until well blended. Whisk in egg yolks, lemon peel, and lemon juice. Cook over medium heat, whisking constantly until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring. (Add a couple drops of yellow food coloring if yellow color is desired.)