Lemon Curd

• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 1/2 cup lemon juice, freshly squeezed
• 3 tablespoons lemon zest, finely grated
• 1 pinch salt
• 6 large egg yolks

1. In a heavy medium saucepan, over medium-low heat, melt butter.
2. Remove pan from heat & add sugar, lemon juice, zest & salt, whisking to blend. Finally, whisk in yolks until smooth.
3. Cook the mixture, whisking constantly, until it thickens & leaves a path on the back of a wooden spoon when a finger is drawn across it ~ DO NOT ALLOW THE MIXTURE TO BOIL.
4. Immediately pour the lemon curd through a strainer into a bowl, then let it cool to room temperature, whisking occasionally.
5. Cover & refrigerate until ready to serve ~ It will keep in the frig for a month & in the freezer for about three times that long!
6. Serve it with satisfaction on toast or scones, in tarts or as a topping for fresh fruit, gingerbread, pound cake, cheesecake or . . . !

unsalted butter, sugar, lemon juice, lemon zest, salt, egg yolks

Taken from www.food.com/recipe/lemon-curd-367704 (may not work)