⅓ cup fresh squeezed lemon juice, approximately 3 lemons plus zest
½ cup of butter (1 stick), cubed
PREPARATION
Set up a double boiler by adding approximately 1 inch of water to a medium saucepan and allowing to come to a simmer over medium-high heat.
In a metal bowl that is large enough to sit on top of your saucepan without touching the water, whisk together egg yolks and granulated sugar until smooth.
Once water has reached a simmer, reduce heat to low and place bowl on top of saucepan. Add lemon juice and zest and whisk continuously until mixture thickens, approximately 8 minutes. Mixture should coat the back of a spoon and leave a clear path when you run your finger through the middle of it.
Remove from heat and whisk in butter, one cube at a time until smooth and glossy.
Transfer curd to a jar or other sealable container and refrigerate for up to two weeks.
Recipe by Bake Love Give at http://bakelovegive.com/homemade-lemon-curd/