Lemon Curd

Directions

1. 1
   Place the egg yolks into the top of a double boiler or a heat-proof bowl.
2. 2
   Beat vigorously for a minute.
3. 3
   Add sugar and beat for another minute.
4. 4
   Add lemon juice and zest and give it another good stir.
5. 5
   Place bowl over a pot of simmering water (make sure the bowl isnt touching the water).
6. 6
   Cook, stirring, until the mixture thickens.
7. 7
   This can take anywhere from 10 to 20 minutes.
8. 8
   Stir in the butter a piece at a time, whisking until each piece is nearly completely melted before adding another one.
9. 9
   Strain mixture through a fine-mesh sieve into a storage container.
10. 10
    Cool for a bit.
11. 11
    Cover and refrigerate for at least 2 hours before serving.
12. 12
    Will keep for about 57 days in the refrigerator.
13. 13
    Recipe adapted from Williams-Sonoma.