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| This curd can be prepared several days in advance and stored in the refrigerator; use any extra as |
| a spread for your morning toast. |
| 3 large egg yolks, strained |
| 1/4 cup freshly squeezed lemon juice (2 lemons) |
| 4 tablespoons unsalted butter, cold, cut into pieces |
| 1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. |
| Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and |
| bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes. |
| 2. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon |
| until consistency is smooth. |
| 3. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the |
| curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 |
| hour. Store refrigerated in an airtight container up to 2 days. |
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Barrington
Software Incorporated