- 3/4 cup fresh lemon juice
- 8 large egg yolks
- 1 cup sugar
- 1 stick unsalted butter, cubed and cold
- pinch of salt
In a small mixing bowl whisk together the lemon juice,egg yolks and sugar.
Pour the mixture into a nonreactive saucepan. Bring to a simmer over medium heat. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon. Remove from the heat and transfer to a clean, heatproof, nonreactive bowl. Stir in the butter, 1 tablespoon at a time. Cool the curd to room temperature. Transfer to a resealable container. The curd can be stored in the refrigerator for up to 3 weeks in an air-tight resealable container.