Lemon Curd

1. 1

   Set a fine-mesh sieve over a medium bowl; set aside.

2. 2

   In a heavy saucepan, whisk the egg yolks and sugar together until blended.

3. 3

   Stir in the lemon zest and juice, salt, and butter and cook over medium heat, whisking constantly, until the mixture thickens, 7-10 minutes (do not let the custard boil, or it will curdle).

4. 4

   The mixture should leave a path on the back of a wooden spoon when you draw your finger across it.

5. 5

   Immediately strain the mixture through the sieve, pressing it through with a rubber spatula.

6. 6

   Set the bowl containing the lemon mixture in a large bowl filled about 1/3 of the way up with ice water (be careful that the water doesnt splash into the lemon mixture).

7. 7

   Stir the mixture frequently until it is slightly chilled, about 15 minutes.

8. 8

   Cover the surface of the curd with plastic wrap and refrigerate until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.