Directions

1. Fill the bottom pot of your double boiler with water and place over high heat. Once the water reaches a boil, reduce the heat to low to maintain a gentle simmer.

2. In the top pot of the double boiler, combine the egg yolks, granulated sugar, lemon zest, lemon juice, and salt. Using a silicone whisk, whisk until fully blended. Continue whisking constantly as the curd cooks to prevent the egg yolks from curdling.

3. Cook and whisk continuously until the mixture thickens and resembles the consistency of hollandaise sauce, about 10 minutes. If the curd is not thickening, slightly increase the heat while continuing to whisk constantly.

4. Remove the pan from heat. Cut the butter into 5–6 pieces and whisk it into the warm curd until fully incorporated.

5. Pour the curd into a jar or bowl and place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming. The curd will continue to thicken as it cools. Once fully cooled, the plastic wrap can be removed.