Lemon Curd

Cook time: 20 minutes
Servings: 12


  • Cold Water
  • Cornstarch
  • Large Egg Yolks
  • Sugar
  • Fresh Lemon Juice
  • Finely Grated Lemon Zest

  1. In a small bowl dissolve cornstarch in the water.
  2. In medium saucepan, whisk to combine yolks, 3/4 cups sugar and lemon juice. Whisk in cornstarch mixture. Whisk gently over medium heat until sugar is dissolved and lemon mixture is hot, about 4 minutes.
  3. Boil over moderate-high heat for 1 minute, whisking constantly until the mixture is thick and glossy.
  4. Strain lemon mixture into a heat proof bowl and stir in lemon zest. Let cool and serve. May be stored in refrigerator up to 2 weeks.

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