Fresh lemon curd is smooth and creamy, tart and tangy, and has just the right balance of sweetness. Lemon curd has many uses in a pastry kitchen; use as a filling for pies and tarts, a filling between cake layers, filling thumbprint cookies or Tassies, spooned over fresh berries, folded into whipped cream, served with scones and toast, or just simply eaten with a spoon.

Lemon Curd

Ingredients:

Lemon Curd:

½ cup (1 stick) unsalted butter

¾ cup granulated sugar

3 tablespoons freshly grated lemon zest (about 3 lemons)

½ cup freshly squeezed lemon juice (about 3 lemons)

1/8 teaspoon salt

6 large egg yolks

Directions:

1. In a medium heavy saucepan over medium-low heat, combine butter, sugar, lemon zest, lemon juice, salt, and egg yolks. Cook and stir with a rubber spatula or wooden spoon until butter is melted and mixture is thickened, about 7 to 10 minutes, or registers 170 degrees on an instant-read thermometer. Do not allow mixture to boil or the egg yolks will curdle. Remove pan from heat.
   
   
2. Immediately pour the hot mixture through a fine-mesh sieve to strain out the lemon zest pieces and any bits of egg that may have curdled. Let cool, then pour into an airtight container and refrigerate. The curd will continue to thicken as it cools.
    
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