Lemon Curd

This can be served with Lemony Poppy Seed Tea Loaves.

• Ready In: 20 mins
• Yields: 1 pint

Ingredients

• 5  egg yolks
• 1  cup sugar
• 4  lemons, juice and zest of
• 1⁄2 cup butter, cut into pats and chilled

Directions

1. Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
2. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
3. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup.
4. Add juice and zest to egg mixture and whisk smooth.
5. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
6. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
7. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd.
8. Refrigerate for up to 2 weeks.