lemon curd

Caprial Pence and Melissa Carey

5 egg yolks

3/4 cup sugar

1/2 cup freshly squeezed lemon juice

finely grated zest of 1 lemon

1/4 cup cold unsalted butter, diced

Whisk together the egg yolks and sugar in a metal bowl, then whisk in the lemon juice and zest. Set the bowl over a pan of simmering water (make sure the bottom of the bowl does not touch the water) and cook, stirring constantly until very thick – 6 – 10 minutes. Remove from the heat, add the butter and let sit until melted, and stir again. Strain the curd through a fine-mesh sieve. If using the curd to fill a crust, pour it into the prepared crust and refrigerate until well chilled. If using it to fill a cake, first transfer it to a clean bowl and refrigerate until completely chilled, about 2 hours. This will keep in the fridge for about a week. (good luck with that)