Lemon Curd

By mutzali

Ingredients

• •2/3 cup fresh lemon juice (from about 4 lemons)
• •6 large egg yolks
• •1 cup sugar
• •Grated zest of 4 lemons, divided in half
• •1 stick cold unsalted butter, cut into 1-inch pieces

Preparation

Step 1

Combine the lemon juice, egg yolks, sugar, an the zest of two lemons in a heavy nonreactive saucepan. Whisk until smooth. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until hot, 5-10 minutes. The mixture should begin to thicken as the temperature increases. Once thick (it should coat the back of the spoon), reduce the heat and cook for another 5 - 10 minutes, stirring constantly. Don’t let the mixture come to a boil, or the yolks will curdle.
Remove the saucepan from the heat and strain the curd into a bowl. Stir in the remaining lemon zest and butter until the butter has completely melted. Cool slightly before using. The curd can be stored in the refrigerator in an airtight container up to a week.