Lemon curd is a custard made with fruit juice, popular in the UK and North America.
It is great for breakfast with toast and biscuits, or as a filling for tarts and pastries.
The cream is quite thick and dense, and after cooling, the mass becomes even more structured.

A fragrant and delicious dessert.

• Ingredients:
• lemon – 4 pcs.
• egg (yolk) – 6 pcs.
• sugar – 1 cup
• butter – 0.5 cups
• corn starch – 4 tsp.
• salt – 1 pinch

Preparation:

• Grate 1 tbsp. zest and squeeze out 2/3 cup of lemon juice.
• Melt the butter in a saucepan with a thick bottom, add sugar, corn starch, salt, lemon juice and zest, bring to a boil. Boil for 1 minute.
• Whisk the yolks in a bowl, pour in a little lemon mixture, pour everything into a saucepan with the remaining lemon mixture,
  reduce the heat and cook the cream, stirring, until thickened.
• Put the cream in a jar, cover with film and store in the refrigerator for up to one week.
  You can use the cream for cakes and pies or serve as a dessert.