Lemon Curd

http://www.thenovicechefblog.com/2012/04/simply-perfect-lemon-curd/


Simply Perfect Lemon Curd

Yield: about 2 cups lemon curd
Ingredients:

1 cup lemon juice
1 heaping tablespoons lemon zest
1 cup sugar
6 large eggs plus 2 egg yolks
1 1/2 sticks (12 tablespoons) unsalted butter, roughly chopped
Directions:

Whisk together lemon juice, lemon zest, sugar, and eggs in a large heavy bottomed saucepan over medium low heat, stirring as needed. Bring to a slow simmer and immediately add butter, whisking constantly until curd is thickened and will stick to the back of a spoon, about 10 minutes.

Strain curd through a small mesh strainer into a medium bowl with a lid, or cover tightly with saran wrap. Chill for at least an hour, or until cold. If you don't eat it all in a week (which I have no idea how you wouldn't), toss it out after 7 days.