Circle B Kitchen
YIELD 1 1/2 cups
Recipe adapted from Martha Stewart
2 egg yolks
1 cup sugar
1⁄2 cup fresh lemon juice (I sometimes add another ¼ cup for extra lemony-ness)
1⁄2 cup unsalted butter
1 tablespoon lemon rind, grated
In a heavy, medium saucepan whisk the eggs and egg yolks until well blended and then add the sugar and lemon juice and stir to combine. Cook over medium low heat, stirring constantly, for about 8-10 minutes or until the mixture is fairly thick and coats the back of a wooden spoon.
Remove from heat and immediately pour through a sieve or strainer to catch any egg bits. This also creates a smooth, curd texture.
Stir in the cold butter pieces and once the butter has melted, add the grated zest and stir to combine.
Transfer to a tightly covered storage container. At this point you can refrigerate the curd (it will last for 2-3 weeks) or you can freeze it for much longer.