Lemon Curd

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 1/2 cup lemon juice, freshly squeezed
• 3 tablespoons lemon zest, finely grated
• 1 pinch salt
• 6 large egg yolks

Recipe

• 1 in a heavy medium saucepan, over medium-low heat, melt butter.
• 2 remove pan from heat & add sugar, lemon juice, zest & salt, whisking to blend. finally, whisk in yolks until smooth.
• 3 cook the mixture, whisking constantly, until it thickens & leaves a path on the back of a wooden spoon when a finger is drawn across it ~ do not allow the mixture to boil.
• 4 immediately pour the lemon curd through a strainer into a bowl, then let it cool to room temperature, whisking occasionally.
• 5 cover & refrigerate until ready to serve ~ it will keep in the frig for a month & in the freezer for about three times that long!
• 6 serve it with satisfaction on toast or scones, in tarts or as a topping for fresh fruit, gingerbread, pound cake, cheesecake or . . . !