Lemon Curd

contributed by Jane Harris
7 large egg yolks
1 cup sugar
4 lemons, zested and juiced( should be about 3/4 or maybe a little more juice)
1/2 cup (1 stick) unsalted butter, cut in chunks

Combine yolks, sugar, lemon juice and zest in a bowl and whisk until smooth. Place over double boiler. Whisk constantly until curd is very thick and yellow(about 10-15 min). DO NOT let curd boil. Remove the curd from the heat and whisk in the butter a little at a time. Whisk until all butter is melted. Cover with plastic wrap, making sure it touches the curd to prevent a film, and refrigerate until cold and firm. Lemon curd is now ready for pie, you can fold in homemade whipped cream to make it lighter and add it to pound cake and berries, or use as a filling for cake!

note: When I first made this curd it did take longer than the 15 minutes for the curd to thicken. Just an fyi. 🙂:)

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