Lemon Curd

Directions

1. 1
   Grate the zest finely from the lemons, then squeeze and strain 6 ounces of juice.
2. 2
   Combine the juice, zest, sugar, and butter in a saucepan and bring to a boil over medium heat.
3. 3
   Whisk the yolks in a bowl until liquid.
4. 4
   Strain out the zest and beat 1/4 of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat.
5. 5
   Whisk the yolk mixture into the boiling liquid and continue whisking until it thickens slightly, about 2 minutes.
6. 6
   Do not allow the lemon curd to boil or it will scramble, although it may come to a slight simmer at the edge of the pan.
7. 7
   Pour the lemon curd into a clean container, press plastic wrap against the surface and chill.