Lemon Curd

Here's the filling and assembly instructions for Monday's recipe

Lemon Curd

1 cup granulated sugar

3 tablespoons cornstarch

Pinch of salt

6 egg yolks, beaten

2/3 cup water

4 teaspoons lemon zest

1/2 cup fresh lemon juice

Mix sugar, cornstarch, and salt in a heavy saucepan. Place over medium-high heat; stir in egg yolks, water, lemon zest, and lemon juice; cook, whisking constantly, until thickened and bubbly. Transfer to a heatproof dish and cover with plastic wrap, pressing wrap onto the surface to prevent a skin from forming. Refrigerate for at least one hour.

To assemble:

Using a serrated knife, gently slice top off of each puff, reserving tops. Using a teaspoon, gently remove any doughy residue inside cream puff. Fill with lemon curd. Replace top. You can garnish with any of the following: sweetened whipped cream, sliced strawberries, blueberries, mint, and or powdered sugar before serving.

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Enjoy!!!

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