Home made Lemon Curd

Add the egg yolks to a bowl (freeze the whites for another use).

Zest two lemons which will yield about two tablespoons.

Add the sugar and zest to a food processor and pulse until the zest is totally incorporated and your sugar is fragrant and light yellow in color. This step is optional.

Juice your lemons until you have about 1/2 a cup, strain to remove any pips and pulp.

Strain the yolks into the pot to remove any non yolk parts of the egg (optional)

Add the sugar to the eggs.

Whisk the sugar and yolks until you have a nice light color, this helps dissolve the sugar.

Slowly whisk in the lemon juice and mix until incorporated

Place on a low heat and whisk until you see the curd noticeably thicken and just start to bubble.

When the curd is thick enough you should be able to draw a line on the back of a wooden spoon with your finger and it holds.

Remove the Pot from heat, add the cold butter and stir in until melted and incorporated.

Strain the curd straight into a bowl or jar and place a sheet of plastic wrap directly on top of the curd to prevent a skin from forming as it cools. Chill until ready to use.