Lemon Curd

Directions

1. 1
   In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
2. 2
   continue to cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C).
3. 3
   This will take approximately 10 minutes.
4. 4
   Remove from heat and immediately pour through a fine strainer to remove any lumps.
5. 5
   Cut the butter into small pieces and whisk into the mixture until the butter has melted.
6. 6
   Add the lemon zest and let cool.
7. 7
   The lemon curd will continue to thicken as it cools.
8. 8
   Cover immediately (so a skin doesn't form) and refrigerate for up to a week.