Lemon Curd

Ingredients

• Egg Yolks5
• Granulated Sugar1 cup
• Lemons, zested and juiced (~4)⅓ cup juice
• Unsalted Butter, cold, cut into pats½ cup (1 stick)

Method

1. Set up a double boiler. Add about 1 inch of water to a medium saucepan. Bring to a simmer over medium-high heat, then reduce to low.
2. Whisk yolks and sugar. In a metal bowl (large enough to sit on top of the saucepan without touching the water), whisk together the egg yolks and sugar until smooth and pale, about 1 minute.
3. Add lemon. Juice the lemons — measure out exactly ⅓ cup (top up with cold water if needed). Add the lemon juice and all of the zest to the egg mixture and whisk smooth.
4. Cook over the double boiler. Place the bowl over the barely simmering water. Whisk continuously until the mixture thickens, turns light yellow, and coats the back of a spoon — about 8 minutes. Don't stop whisking or the eggs will scramble. Remove promptly from heat once thick.
5. Add the butter. Stir in the cold butter one pat at a time, allowing each piece to fully melt and incorporate before adding the next. The cold butter also cools the curd quickly.
6. Store. Pour into a clean container. Press a sheet of plastic wrap directly against the surface of the curd (this prevents a skin from forming). Refrigerate. It will thicken further as it cools. Keeps for up to 2 weeks.