Lemon Curd #27

                                        Lemon Curd (page 313)

 8 large egg yolks

1/2 cup lemon juice

Grated zest of two lemons

3/4 cup granulated sugar

8 ounces (2 sticks) unsalted butter


1. In the top of a double boiler, combine the egg yolks, lemon juice and zest. Add the granulated sugar, and whisk to blend. Place over simmering water. Whisk until thickened, about 4 minutes. Remove from the heat.

2. Dice half the butter and whisk in, a piece at a time. Place the top of the double boiler in a large bowl of ice water, and stir frequently until chilled. Transfer mixture to a container, cover and refrigerate. It may be stored for up to 3 days.