Lemon Tart Curd

• LEMON CURD TART
• 6 Egg Yolks, Beaten
• 1 cup granulated Sugar
• 1/2 Cup freshly squeezed Lemon Juice
• 1/2 cup (1 stick) Unsalted Butter, cut into small pieces
• 1 Tablesp grated Lemon Rind

1. To make the lemon curd, strain the beaten egg yolks through a sieve into a medium size heavy saucepan. Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon. Remove from the heat and stir until the mixture cools just slightly. Stir in the butter, a piece at a time, until fully incorporated. Add the rind. Let cool completely.
2. Pour the cooled lemon curd into the baked shell and chill until set.
3. Variations: Flavorful curds can be made from all citrus fruits. To make lime curd, substitute freshly squeezed lime juice for the lemon juice and increase the grated lime rind to 2 tablesp.. For orange curd, use the grated rind of 2 bright-skinned oranges and decrease the sugar to 2/3 cup.

lemon curd, egg yolks, sugar, freshly squeezed lemon juice, butter, lemon rind

Taken from www.epicurious.com/recipes/member/views/lemon-tart-curd-50030560 (may not work)