Lemon Curd

1. 1

   Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine.

2. 2

   Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160F on an instant-read thermometer.

3. 3

   Remove saucepan from heat.

4. 4

   Add salt and butter, one piece at a time, stirring until smooth.

5. 5

   Strain through a fine sieve into a medium bowl.

6. 6

   Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.

7. 7

   Refrigerate until chilled and set, at least 1 hour or up to 1 day.

No additional tips available.