Lemon Curd

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients (yields about 16 oz):

• 1 cup sugar
• 1 tbsp. grated lemon zest
• 8 large egg yolks (save egg whites for a delicious omelet)
• 2/3 cup lemon juice
• 1/4 tsp. coarse salt
• 10 tbsps. butter (1.25 sticks) – cut into 1/2-inch pieces

Directions

1. In a medium sized bowl whisk together the sugar, zest, and egg yolks; whisk in lemon juice and salt.
2. Transfer the mixture to a pot or large pan and add butter. Place over medium-high and start cooking, whisking constantly, until the butter has melted (roughly 1-2 minutes). Do not boil, just lightly simmer.
3. Once it is thick enough to coat the back of a wooden spoon (about 5 minutes), remove from the heat but continue to whisking the mixture. It will now resemble more a curd than a liquid.
4. Pour the curd through a fine-mesh sieve into a bowl. Then, press plastic wrap against the surface of the curd which prevents it forming a crust. Refrigerate until cool, preferably overnight.
5. Use to flavor whipped cream, cakes, trifles or simply serve with warm scones and berries (pictured). Enjoy!