Lemon Curd

Ingredients

• 6 egg yolks
• 3/4 cup of sugar
• 1/2 cup of lemon juice
• Zest of one lemon
• Pinch of salt
• 4 tablespoons of cold butter

Preparation

1. Mix all the ingredients except for the butter together in a glass bowl that can sit atop of a sauce pan.
2. Fill the sauce pan with water about two inches from the top of the pan. Bring the water to a heavy summer.
3. Once the water is heated, place the bowl with the egg mixture on top and start whisking. Whisk constantly until the mixture begins to thicken to the consistency of cake batter.
4. Take the lemon curd off the stove and whisk in the cold butter one tablespoon at a time.
5. Place plastic wrap on the surface of the curd (so that it doesn’t form a skin) and cool in the fridge.
6. Lemon curd is great with scones or used as a filling for cakes and tarts.