⅓cupheavy cream (35% m.f., see note, below, for a dairy-free alternative)
In a small bowl, dissolve the cornstarch in the water. Set aside.
In a saucepan set over medium heat, whisk the lemon juice and sugar together until the sugar is completely dissolved (the mixture doesn’t need to boil.) Remove from the heat and let cool until warm. In a small bowl, whisk the eggs together, and gradually pour into the lemon-sugar syrup, whisking constantly to incorporate. Place the saucepan back over medium heat. Add the cornstarch mixture and whisk to incorporate.
Continue whisking until the mixture is thick like a custard or a soft pudding (make sure to whisk constantly so the mixture doesn’t stick to the bottom of the pan and burn.) Remove from the heat. Whisk in the regular heavy cream. If you're expecting a brighter yellow hue, feel free to add a drop of yellow food coloring, but I prefer my lemon curd to retain its natural soft yellow shade.
STORAGE: Transfer to an airtight jar and refrigerate until completely cold. The lemon curd will keep for up to a week.
Approximate citrus juice to sugar ratios to make citrus curdsThe number of citrus fruits indicated below should provide the amount of juice required in the recipe. Since the juiciness of citrus fruits varies widely according to provenance and season, whichever citrus fruits you use, simply make sure to always reach the total amount of 1/2 cup (125 ml) strained juice required in the recipe.
1 grapefruit, 4 lemons, 6 limes, or 18-24 key limes: use 1/2 cup (100 g) granulated sugar
6 Meyer lemons: use 1/3 cup (70 g) granulated sugar
3 oranges (blood, Cara Cara, or Navel) or 8 mandarins or clementines: use 1/4 cup (50 g) granulated sugar
1/2 cup (125 ml) bottled yuzu juice: use 1/2 cup (100 g) granulated sugar
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