Lemon Curd

1 cup plus 2 tbsp. sugar
1 tbsp. cornstarch
1/8 tsp. salt
1 cup fresh lemon juice (about 5 medium lemons)
3 large eggs
2 tbsp. margarine
1 tsp. grated lemon rind

Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a
whisk. Stir in juice and eggs; bring to a boil over medium heat, stirring
constantly with a whisk. Reduce heat, and simmer 1 minute or until thick,
stirring constantly. Remove from heat; add butter and lemon rind, stirring
gently until butter melts.

Spoon mixture into a medium bowl; cool. Cover and chill at least 6 hours or
overnight (mixture will thicken as it cools).

Goes with Berries and Lemon Curd; Fresh-Fruit Pizza with Lemon Curd; Brown Sugar Shortcakes with Lemon Curd; and more....