Food Network: Lemon Curd

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Lemon Curd
Recipe courtesy Alton Brown

Ingredients
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled

Directions
Add enough water to a medium saucepan to come about
1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine
egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1
minute. Measure citrus juice and if needed, add enough cold water to reach 1/3
cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a

simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be
large enough to fit on top of saucepan without touching the water.) Whisk until
thickened, approximately 8 minutes, or until mixture is light yellow and coats the
back of a spoon. Remove promptly from heat and stir in butter a piece at a time,
allowing each addition to melt before adding the next. Remove to a clean container
and cover by laying a layer of plastic wrap directly on the surface of the curd.
Refrigerate for up to 2 weeks.