Lemon Curd
4 egg yolks
1 cup sugar
3 lemons, zest and juice
1/2 stick butter, cut into pats and chilled
Combine egg yolks and sugar in a medium saucepan. Whisk until smooth. Measure lemon juice and if needed, add enough cold water to reach 1/2 cup. Add juice and zest to egg mixture. Whisk slowly for approximately 8 - 10 minutes over medium low heat, or until mixture is light yellow and coats the back of a spoon. Remove from heat and stir in butter one piece at a time. Place in container and cover with plastic wrap and chill. Good for 2 weeks.
