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.