Lemon Curd

Yield: approximately 2 cups

Ingredients:

9 large egg yolks

1 1/3 cup granulated sugar

2 tablespoons lemon zest (approximately 3 whole lemons)

2/3 cup fresh lemon juice (approximately 3 whole lemons), strained

1/4 teaspoon salt

12 tablespoons unsalted butter, cut in 24 slabs and allowed to softened to room temperature 

Steps:

1. Fill the bottom pot of a bain de marie* (do not use a metal container for the lemon curd or the curd will have a metallic taste) until the water level is one inch below the top container.  Bring water to a boil.  When boiling, reduce heat to bring the water to a simmer.
2. Place egg yolks, sugar, and salt in the top of the bain de marie.  Whisk until smooth and the sugar and salt have dissolved.
3. Add lemon zest and lemon juice.  Use a wooden spoon or Couthie Spurtle to completely blend.  Once the lemon has been added to the mixture, do not use any metallic utensils to stir as this will impart a metallic taste to the curd.
4. Place pot with egg yolk mixture on top of pot with simmering water.  Continue to stir constantly until it becomes a thick sauce, about 10 minutes.  It may be necessary to turn the heat up slightly if the mixture is not thickening.  When the mixture has thickened, remove the top pot of the bain de marie from the heat.
5. Add a piece of butter to the warm curd, stirring until the butter has completely melted and become part of the curd.  Continuing adding butter, one piece at a time, until all the pieces of butter have been added and combined into the curd.
6. Pour curd into a sterilized, covered jar or bowl.  Cover with lid.  Allow to cool on the counter and then place in the ice box.  The curd will continue to thicken as it cools.
7. Curd can be kept in the ice box for approximately 10 days.

* Bain de marie is also called a double boiler