Lemon Curd

By á-57724

Yields about 1 cup

Ingredients

• Zest of 2 lemons
• 1/3 c. freshly squeezed lemon juice
• 1/2 c. sugar
• 6 Tbsp. unsalted butter
• 3 egg yolks

Preparation

Step 1

In a 1-quart nonstick saucepan, combine lemon zest and juice, sugar, butter, and yolks over low heat, stirring constantly with a wooden spoon until mixture thickens and coats the back of the spoon, but DO NOT BOIL! or your eggs will curdle. If using a candy thermometer, the mixture should be around 140 degrees F.

Pour the mixture into a medium bowl, and press plastic wrap directly on the surface to prevent a "skin" from forming.

Cool to room temperature, then refrigerate if not using immediately.