Lemon Curd

6 Egg Yolks

1 cup Sugar

1 ½ tbsp Lemon Zest

½ cup Lemon Juice (3 Lemons)

8 tbsp Unsalted Butter (softened)

Place egg yolks, sugar, lemon zest, and lemon juice into the top of a double boiler over boiling water.

Blend with a silicone whisk until blended and continue whisking constantly until the mixture becomes thick, about 10 to 15 minutes.

Remove pan from heat.

Cut butter into 8 separate pieces and stir into the curd, allowing the butter to melt from the heat of the curd.

Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd.

Allow curd to cool and keep in refrigerator for up to 10 days.