Lemon Curd

1. 1

   In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

2. 2

   continue to cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C).

3. 3

   This will take approximately 10 minutes.

4. 4

   Remove from heat and immediately pour through a fine strainer to remove any lumps.

5. 5

   Cut the butter into small pieces and whisk into the mixture until the butter has melted.

6. 6

   Add the lemon zest and let cool.

7. 7

   The lemon curd will continue to thicken as it cools.

8. 8

   Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

No additional tips available.