Luscious Lemon Curd

From the 09/06/09 issue of Parade magazine article by Dorie Greenspan. Though we have many lemon curd recipes on Recipezaar, this begs to be posted. I have not made this. Please note the shelf time!

• Ready In: 30 mins
• Serves: 12-16
• Yields: 3 cups

Ingredients

• 1 1⁄4 cups sugar
• 4  eggs, large
• 1  tablespoon light corn syrup
• 3⁄4 cup fresh lemon juice
• 1⁄2 cup unsalted butter, cut into chunks

Directions

1. Whisk the sugar and eggs in a heavy saucepan; whisk in remaining ingredients.
2. Over medium-low heat, stir constantly until the curd thickens and a bubble or two pops at the surface, 8-10 minutes. DON'T LET IT BOIL!
3. Immediately scrape the curd into a heatproof container or canning jars. Press plastic wrap against the surface to create a seal. Cover, let cool, and then refrigerate until needed.
4. Must use within three weeks.