Lemon Curd

1. 1

   Melt butter in a heavy medium saucepan over medium low heat.

2. 2

   Remove the pan from the heat and whisk in sugar, lemon juice, zest and salt.

3. 3

   Whisk in the yolks until smooth.

4. 4

   Cook the mixture, whisking constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it, do not allow the mixture to boil.

5. 5

   Immediately pour lemon curd through a strainer into a bowl.

6. 6

   Let cool to room temperature, whisking occasionally.

7. 7

   Refrigerate, covered, until ready to serve (Lemon curd keeps for a month in the refrigerator and for about 3 months in the freezer).

No additional tips available.