Lemon Curd

From Andie Evans

1 c. sugar
1/2 c. freshly squeezed lemon juice
1 Tbsp. lemon zest
7 large egg yolks (freshest possible for color)
1/2 c. unsalted butter, cubed

In a heatproof bowl, whisk together the sugar, lemon juice, zest and egg yolks. Set the bowl over a pot of simmering water to make a bain-marie (double-boiler). Whisking occasionally, cook the mixture until it thickens considerably (to about 172 degrees).

Remove from the heat and strain through a fine-mesh sieve into a clean container. Let the curd cool slightly (to about 140 degrees), for approximately 20 minutes.

Whisk the butter pieces into the curd until the butter is completely incorporated. Strain again to remove any lumps. Place plastic wrap directly on the surface of the curd to prevent a skin from forming and refrigerate until well chilled before using.

Lemon curd will keep for up to 7 days, tightly covered, in the refrigerator. It also freezes beautifully for up to 3 months.