Place the egg yolks in heavy nonreactive saucepan. Quickly whisk in the sugar. Add the lemon juice, zest and butter, stir to combine. Cook over med-low heat, stirring continuously for 7-8 minutes or until the curd comes to a gentle boil. Remove from heat and immediately strain the curd into a nonreactive bowl. Place a sheet of plastic wrap directly onto the curd's surface, and refrigerate for up to 1 week.
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