Yields about one cup
- 5 egg yolks
- 1 cup sugar
- 1/2 cup lemon juice
- 1 tsp lemon zest
- 8 tbsp [1 stick] butter, cut into cubes
In a medium saucepan over medium-high flame, whisk egg yolks and sugar until blended. Pour in the lemon juice and zest, and whisk. Continue whisking occasionally for 8-10 mins, until mixture has bubbled up and thickened some.
Remove pan from the heat and add butter, one cube at a time, until blended. Pour the hot lemon curd into a heatproof container and allow to cool to room temperature. The curd will thicken considerably as it cools. Seal the container and refrigerate curd until using. Curd lasts up to 5 days in the fridge, and up to 2 months in the freezer. Use curd in between cake layers, as filling for cupcakes, or straight out of the jar with a spoon.