Lemon Curd

by Jess
(Sardis, BC)

My aunt gifts this recipe, and it's delicious. Great on pastry, pies, tarts, fruit, or just off the spoon.

Lemon Curd
1 cup sugar
1 tbsp grated lemon zest
2/3 cup fresh lemon juice
8 egg yolks
1/4 tsp salt
3/4 cup unsalted butter, in pieces

1. In an open stainless steel skillet, whisk together sugar, zest, and egg yolks (no heat).
2. Then whisk in lemon juice, then salt.
3. Add butter pieces, and set heat under pan to medium.
4. Cook, whisking constantly until butter melted. Mixture should be thick enough to stick to spoon, and small bubbles should appear along the pan edge (approx 4-6 minutes). Do not let mixture boil.
5. Remove from heat, continue whisking.
6. Pour curd through find mesh sieve into glass bowl.
7. Place plastic wrap directly on surface of curd and place in fridge.
8. Store in glass jar. Keeps 2 weeks.

Lemon Curd