Categories: Dessert, Lemons

Ingredients

• 8 large egg yolks
• 1 1/4 cups sugar
• 2 teaspoons finely grated lemon zest
• 3/4 cup fresh squeezed lemon juice
• salt, a pinch
• 1/2 cup unsalted butter, cut into tablespoons

Directions

1. Set a fine-mesh sieve over a medium bowl; set aside.

2. In a heavy saucepan, whisk the egg yolks and sugar together until blended.

3. Stir in the lemon zest and juice, salt, and butter and cook over medium heat, whisking constantly, until the mixture thickens, 7-10 minutes (do not let the custard boil, or it will curdle).

4. The mixture should leave a path on the back of a wooden spoon when you draw your finger across it.

5. Immediately strain the mixture through the sieve, pressing it through with a rubber spatula.

6. Set the bowl containing the lemon mixture in a large bowl filled about 1/3 of the way up with ice water (be careful that the water doesn’t splash into the lemon mixture).

7. Stir the mixture frequently until it is slightly chilled, about 15 minutes.

8. Cover the surface of the curd with plastic wrap and refrigerate until ready to use.

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