Homemade Lemon Curd...cloudy, showers..cooler

A favorite recipe, especially in the early spring, when it is 'Everything Egg' season**{Everything season: The time of year (whenever it may be) when you realize EVERYTHING you make needs to have eggs, or milk, or zucchini, or tomatoes, or green beans in it.Because you just have  (insert current item here) coming out your ears?
 This Lemon Curd is perfect to top cakes, toast, make lemon bars, eat it straight from the jar :) it's good stuff!((and it freezes well too))

Homemade Lemon Curd
3 cups sugar
3/4 cup cornstarch
2 1/4 cups water
12 egg yolks
2 T. butter
1 1/2 cups lemon juice
1 tsp. lemon extract

Separate eggs (save whites for angle food cake). Beat yolks with a wire whisk. In sauce pan mix together sugar and cornstarch, add water, stir well, cook over medium heat till small bubbles start to form, pour some of hot mixture into bowl of egg yolks, stirring the whole time, add egg yolk mixture back  to saucepan and stir with the whisk, till all incorporated. Cook over medium heat till it begins to boil, then turn to low and cook five minutes stirring constantly (will get very thick) add lemon juice and butter, whisk till incorporated, remove from heat and stir in lemon extract.
Allow to cool, then put in freezer containers and freeze. I usually freeze in two cup containers.
Allow to thaw overnight in the fridge to use.
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