Lemon Curd

Directions

1. 1
   Set a stainless steel bowl over a pot of water or fill the bottom of a double boiler with water, making sure the water doesnt touch the top vessel, and bring the water to a simmer over medium heat.
2. 2
   Fill a large bowl with ice water and set a smaller bowl inside.
3. 3
   Set a fine-mesh strainer into the smaller bowl.
4. 4
   Combine the lemon zest, lemon juice, sugar, eggs, and egg yolks in the stainless steel bowl or the top of the double boiler and whisk to combine the ingredients and break up the egg yolks.
5. 5
   Place over the simmering water and cook, stirring occasionally with the whisk, until the lemon curd is thick and gelatinous, about 6 minutes, occasionally scraping down the sides of the bowl with a rubber spatula.
6. 6
   Remove the lemon curd from the heat, and drop the butter in a few tablespoons at a time, stirring so it melts into the curd.
7. 7
   Pour the curd through the strainer into the bowl set over the ice water.
8. 8
   Cover the lemon curd with plastic wrap, pressing the plastic down onto the curd to prevent a skin from forming and cool to room temperature.
9. 9
   Transfer the lemon curd to an airtight container and place it in the refrigerator to chill for at least 30 minutes and up to three days.