Lemon Curd Sauce

By AnneS

Ingredients

• 2 cups sugar
• Finely grated zest of 6 lemons, plus juice of 4 lemons
• 10 egg yolks plus 3 whole eggs
• 1 cup plus 2 Tablespoons heavy cream

Preparation

Step 1

1. In a mixing bowl, mix sugar with lemon zest. Add egg yolks and whole eggs to bowl and whisk until pale yellow. Stir in the lemon juice.

2. In a large saucepan, heat cream until it just begins to simmer. While whisking egg mixture, pour cream into bowl in a slow stream.

3. Pour mixture back into saucepan and cook over medium heat, stirring continually with a wooden spoon, until very thick and darkened somewhat in color, about 5 minutes. Pour back into bowl and stir to cool, 2-3 minutes. Cover with plastic wrap so it touches surface of curd and chill until set, at least 4 hours.