Homemade lemon curd

Lemon Curd

Ingredients

6 large egg yolks

200 g (1 cup) sugar

180 ml lemon juice

Zest of 1 lemon

50 g unsalted butter, at room temperature

A pinch of salt

Directions

In a medium-sized saucepan whisk together the yolks, sugar, lemon juice, lemon zest and a pinch of salt, using a balloon whisk.

Place the saucepan over a pot that has an inch of simmering water in it.

Stir with a rubber spatula the mixture until it thickens (it took me 10 minutes) It must be thick like a pudding.

Remove from heat and stir in the butter.

Strain the curd into a clean jar and cover.

Once cold, place it in the refrigerator until ready to use.

Use before a week or you can froze it for a month.