Lemon Curd

  • 4 egg yolks
  • ¾ cup sugar
  • 3 lemons
  • tsp. salt
  • 8 Tbsp. butter, softened at room temperature

Zest the lemons into a bowl. Squeeze the lemons and measure ½c. lemon juice into another bowl.

Measure the rest of the ingredients into individual bowls before starting. Once started, it's important to keep the curd moving so that the eggs don't cook or curdle.

Fill a double boiler with water and turn heat to high. Bring water to a boil, then reduce to a simmer.

Whisk the egg yolks into the top pot of the double boiler, stirring constantly. Whisk in the sugar, lemon zest, lemon juice, and salt.

Remove the top bowl of the double boiler from heat. Whisk in the butter 2 tablespoons at a time; adding the next pieces after the previous pieces have melted.

Once all the butter has melted, place a piece of plastic wrap directly on the lemon curd. Make sure the plastic wrap is touching the surface of the curd for a tight seal. Chill the curd in the refrigerator where it will finish thickening.

Once chilled the lemon curd is ready to use.