Lemon Curd

Ingredients

1 tablespoon lemon zest

¾ cup fresh lemon juice (2 large lemons)

¾ cup sugar

¼ teaspoon salt

3 large eggs + 4 large egg yolks

4 tablespoons butter, chopped

Directions

In a small saucepan, stir together lemon zest, lemon juice, sugar, and salt.

Cook over medium heat for about 5 minutes, or until the sugar and salt have dissolved.

Meanwhile, in a medium bowl, beat together large eggs and egg yolks.

When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, whisking constantly.

Return the pot to the stove and pour in the rest of the eggs while stirring constantly

Continue to whisk constantly over medium heat for about 5 minutes, or until mixture has thickened. (When you drag your whisk over the top of the mixture, it should leave marks).

Stir the chopped butter into the lemon curd until its completely melted. (This is a good time for a large spoonful of hot lemon curd).

Pour the curd through a mesh strainer into a new bowl. Refrigerate