Lemon Curd

By norsegal8

This smooth, tangy custard is perfect when layered with fruit and cake in a trifle, or as a filling for a tart or a cake.

Ingredients

• 4 large egg yolks
• 1/2 cup lemon juice
• zest of 3 to 4 lemons
• 1/8 teaspoon salt
• 1 1/2 cups sugar
• 6 tablespoons unsalted butter

Preparation

Step 1

Stir all the ingredients together in the top of a double boiler set over medium heat. Whisk or stir constantly, being sure that nothing is sticking to the bottom. Continue to cook for 15 to 20 minutes, until the mixture starts to thicken; it should coat a spoon. The curd will thicken more as it cools. Remove it from the heat and spoon into a small bowl. Rub a piece of butter over the top, then place plastic wrap on the surface to prevent a skin from forming. Refrigerate until ready to use. The curd will keep, refrigerated, for 5 days.