Dessert Buffet: Lemon Curd

Ingredients:

• 14 large egg yolks
• Grated zest of 2 lemons
• 1 1/4 cups freshly squeezed lemon juice
• 1 3/4 cups sugar
• 4 1/2 tablespoons chilled unsalted butter, cut into pieces

Instructions:

1. 1. In a medium saucepan, whisk egg yolks, lemon zest and juice, and sugar. Cook over medium heat, stirring with a wooden spoon, until mixture is thick enough to coat spoon, about 8 minutes. Remove from heat. Add butter, one piece at a time, stirring until smooth.
2. 2. Pass mixture through a fine sieve into a bowl. Cover with plastic wrap; press directly on surface to prevent a skin from forming. Let cool before serving.

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