Lemon Curd

 INGREDIENTS

1/2 c. fresh squeezed lemon juice

1 Tbs. lemon zest

4 egg yolks

3/4 c. sugar

pinch of salt

1/2 c. butter, cold and cubed

INSTRUCTIONS

In a small saucepan, whisk together the lemon juice, lemon zest, egg yolks, sugar and salt.  Cook over medium-low heat, stirring constantly until thick enough to coat the back of a spoon.  About 20 minutes.  (The mixture will bubble slightly, that's okay).  

When the mixture is thick, remove from heat and whisk in the cold butter until smooth.  Cover with plastic wrap touching the curd.  Cool in the fridge.  It is ready to use when completely cooled.  Store in the fridge, leftovers freeze well!

from saracooking.com