Easy Lemon Curd

Buy or find
Sugar, 1 cup
Lemon zest, 1 tbs
Lemon juice, 2/3 cup
Egg yolks, 8
Coarse salt, 1/4 tsp
Unsalted butter, 140g

Do
Add the sugar, and zest to a medium saucepan and rub the sugar into the lemon for about 60 seconds.

Add the egg yolks and whisk briefly.

Add the lemon juice and salt and whisk until well combined.

Add the butter and place the saucepan over a medium-high heat.

Cook, whisking constantly, until the butter has melted and the mixture is thick enough to coat the back of a spoon. Small bubbles around the edge of the pan should also be visible at this stage. (do not boil!).

Remove the saucepan from the heat while continuing to whisk.

Pour the curd through a fine-mesh sieve into a glass bowl.

Press glad wrap against the surface of the curd and refrigerate until cool.

This is great as a lemon tart filling or served with meringues and berries.