- 4 large egg yolks
- 4.5 oz Sugar (Granulated)
- 3 fl oz fresh lemon juice
- 2 oz butter (unsalted) (softened and cut into pieces)
- 1 pinch salt
- 2 t grated lemon zest
In a non-reactive saucepan, whisk yolk and sugar until well combined.
Add remaining ingredients except lemon zest.
Cook over medium-low heat, stirring constantly (do not whisk), until thickened and you see the first bubble.
DO NOT ALLOW TO BOIL.
Pour through strainer, stir in zest.
Chill in refrigerator. Keeps about a week.
SJ Note: This is Chris's favorite lemon curd - and he's had quite a few in his time. :-)