Lemon Curd

Yield: 1 and 1/2 cups

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes (includes cooling)

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Ingredients:
Special Equipment:
 * 4 large egg yolks
 * 2/3 cup granulated sugar
 * zest from 3 lemons
 * 1/3 cup fresh lemon juice (about 3 lemons)
 * 1/8 teaspoon salt
 * 6 Tablespoons unsalted butter, softened to room temperature
 * Double boiler

Directions:

 * 1) Fill the bottom pot of your double boiler with 1-2 inches of water. Place on high heat. Once the water begins to boil, reduce heat to low to keep the water at a simmer.
 * 2) Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Whisk until completely blended-- and continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce-- about 10 minutes. If your curd isn't thickening fast enough, gently turn up the heat. But remember to constantly whisk.
 * 3) Remove pan from heat. Cut the butter into 6 separate pieces and stir each piece into the curd 1 at a time. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top-- so it is touching the top of the curd. This prevents a skin from forming on top. The curd will continue to thicken as it cools.

Recipe Notes:
Enjoy!
 * 1) Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
 * 2) You can use salted butter instead of unsalted butter-- simply omit 1/8 teaspoon salt in the recipe.
 * 3) If you do not own a double boiler, you can simply place a small pot or heatproof bowl over a saucepan-- you will cook the curd in the top pot/bowl.