Lemon Curd

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• 6 egg yolks, lightly beaten
• 1 cup sugar
• ½ cup freshly squeezed lemon juice
• ¼ pound (1 stick) unsalted butter, cut into small pieces
• 1 tablespoon grated lemon zest

Strain the egg yolks through a sieve (don’t’ skip this – eliminates lumps from the whites) into a medium, nonreactive saucepan over low heat. Stir in the sugar and lemon juice, and cook, stirring constantly, for about 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon. Do not allow the mixture to boil.

Remove from heat and whisk mixture until slightly cooled. Stir in the butter, a piece at a time, until fully incorporated. Add the zest. While still warm, pour the mixture into hot, sterilized jars, cover tightly, and refrigerate until ready to use.

• Makes 1 pint (Made with Bert’s Meyer lemons)