Ingredients
--3 large egg yolks, strained
--zest of 1/2 lemon
--1/2 cup freshly squeezed lemon juice (2 lemons)
--6 tablespoons sugar
--4 tablespoons unsalted butter, cold, cut into pieces
Preparation
--Combine yolks, zest, juice, and sugar in a saucepan.
--Whisk to combine.
--Set over medium heat, and stir constantly with a wooden spoon.
--Cook until mixture coats back of spoon, 5 to 7 minutes.
--Remove saucepan from heat.
--Add butter, stirring until consistency is smooth.
--Transfer mixture to a medium bowl.
--Place plastic wrap on the surface of the curd and wrap tightly.
--Let cool and refrigerate until firm and chilled, at least 1 hour.
--Store refrigerated in an airtight container up to 2 days.
Yield: 1-1/2 cups
