Lemon Curd

Directions

1. 1
   Melt butter in a heavy medium saucepan over medium low heat.
2. 2
   Remove the pan from the heat and whisk in sugar, lemon juice, zest and salt.
3. 3
   Whisk in the yolks until smooth.
4. 4
   Cook the mixture, whisking constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it, do not allow the mixture to boil.
5. 5
   Immediately pour lemon curd through a strainer into a bowl.
6. 6
   Let cool to room temperature, whisking occasionally.
7. 7
   Refrigerate, covered, until ready to serve (Lemon curd keeps for a month in the refrigerator and for about 3 months in the freezer).