Lemon Curd

1. 1

   Place the egg yolks into the top of a double boiler or a heat-proof bowl.

2. 2

   Beat vigorously for a minute.

3. 3

   Add sugar and beat for another minute.

4. 4

   Add lemon juice and zest and give it another good stir.

5. 5

   Place bowl over a pot of simmering water (make sure the bowl isnt touching the water).

6. 6

   Cook, stirring, until the mixture thickens.

7. 7

   This can take anywhere from 10 to 20 minutes.

8. 8

   Stir in the butter a piece at a time, whisking until each piece is nearly completely melted before adding another one.

9. 9

   Strain mixture through a fine-mesh sieve into a storage container.

10. 10

    Cool for a bit.

11. 11

    Cover and refrigerate for at least 2 hours before serving.

12. 12

    Will keep for about 57 days in the refrigerator.

13. 13

    Recipe adapted from Williams-Sonoma.

No additional tips available.