Lemon Curd

2 tsp. lemon zest
4 large egg yolks
3/4 cup sugar
6 Tbs. lemon juice
4 Tbs. butter, cut into pieces or softened
pinch of salt

Prep. time: 20 minutes
Yield: 1 cup

In a heavy nonreactive saucepan, beat the yolks and sugar until well blended. Stir in the lemon juice, butter, and salt.

Cook over medium-low heat, stirring constantly (be sure to scrape the sides of the pan), until the mixture is thickened; it should thickly coat a wooden spoon but still be liquid enough to pour. The mixture will change from translucent to opaque and begin to take on a yellow color. It must not be allowed to boil, or it will curdle.

When the mixture has thickened, pour it at once into a bowl. Gently stir in the zest and allow it to cool.

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