Lemon Curd

1. 1

   Combine the yolks, sugar, and lemon zest and juice in a medium heavy-bottomed saucepan.

2. 2

   Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes.

3. 3

   Pass the mixture through a fine sieve into a medium bowl.

4. 4

   Add the butter, 1 piece at a time, stirring after each addition, until the butter is melted and combined.

5. 5

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

6. 6

   Refrigerate until firm and thoroughly chilled, at least 1 hour.

* Per serving · 4 servings · Values may vary.