Lemon Curd

Directions

1. 1
   Set a fine-mesh sieve over a medium bowl; set aside.
2. 2
   In a heavy saucepan, whisk the egg yolks and sugar together until blended.
3. 3
   Stir in the lemon zest and juice, salt, and butter and cook over medium heat, whisking constantly, until the mixture thickens, 7-10 minutes (do not let the custard boil, or it will curdle).
4. 4
   The mixture should leave a path on the back of a wooden spoon when you draw your finger across it.
5. 5
   Immediately strain the mixture through the sieve, pressing it through with a rubber spatula.
6. 6
   Set the bowl containing the lemon mixture in a large bowl filled about 1/3 of the way up with ice water (be careful that the water doesnt splash into the lemon mixture).
7. 7
   Stir the mixture frequently until it is slightly chilled, about 15 minutes.
8. 8
   Cover the surface of the curd with plastic wrap and refrigerate until ready to use.