Lemon Curd

Add the eggs, egg yolks, lemon zest, lemon juice, sugar, and cornstarch in a large bowl. Whisk together until well combined and cornstarch is fully dissolved.

Pour into a medium saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened; about 7-10 minutes. You'll know it's ready when the curd coats the back of the spoon and is about the thickness of pudding.

When the curd has thickened, immediately remove it from the heat and stir in the butter.

Run the curd through a fine-mesh sieve to remove any bits of scrambled egg and transfer to a small bowl.

Cover the bowl with plastic wrap making sure the wrap is touching the surface of the curd to prevent a skin from forming.

Refrigerate for at least 2 hours or until set before serving.