2. Make the Lemon Filling
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Slowly whisk in the 1½ cups of water, making sure there aren’t any lumps.
Place the saucepan over medium heat and cook, whisking frequently. As the mixture heats, it will gradually become thicker.
Once it starts bubbling and looks glossy and thick, continue cooking for about another minute while whisking.
3. Temper the Egg Yolks
Place the four egg yolks in a bowl and lightly whisk them.
Slowly add a little of the hot sugar mixture to the yolks while whisking constantly. This gently warms the eggs instead of shocking them with the hot liquid.
Then pour the warmed egg mixture back into the saucepan, whisking continuously.
Cook for another couple of minutes until the filling is thick and smooth.
4. Add the Lemon
Remove the saucepan from the heat.
Stir in:
