Food Network Magazine Lemon Curd

Delicious lemon curd you can have in a tart, on some toast, or just plain.

• Ready In: 27 mins
• Serves: 8-10

Ingredients

• 1  cup sugar
• 1  tablespoon lemon zest
• 1⁄2 cup lemon juice (2-3 lemons use zest and juice from both)
• 1  pinch salt
• 3  large eggs
• 3  egg yolks
• 4  tablespoons  of cold unsalted butter, cut into small pieces

Directions

1. Whisk the lemon zest, lemon juice, sugar, salt in to a medium saucepan. Whisk the whole eggs and egg yolks in a small bowl, then whisk into lemon mixture.
2. Cook the mixture over medium heat. Don't stop whisking (or you while make eggs). Whisk until it's like a pudding. 6-8 minutes. Remove from heat and whisk in the butter a few pieces at a time.
3. Strain the mixture through a fine-mesh sieve in to a small bowl. Push it through with a rubber spatula. (TASTE TEST) Press plastic wrap directly on surface preventing skin from forming. Chill at least 2 1/2 hours and up to 5 days.