Lemon Curd

Directions

1. 1
   Set up a fine mesh strainer over a medium heatproof bowl next to the stove.
2. 2
   In a heavy, medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks, and lemon zest.
3. 3
   Add the butter and cook over medium low heat, stirring constantly, for 5 minutes.
4. 4
   Lower heat and simmer, stirring, until mixture thickens and registers 160 degrees F on an instant read thermometer, about 5 minutes.
5. 5
   Strain mixture into previously set up strainer and bowl; cover with plastic wrap directly on the lemon curd's surface and allow to cool to room temperature.
6. 6
   Transfer to an airtight container and refrigerate for up to one month.