LEMON CURD

1/2 cup salted butter, softened
2 cups granulated sugar
4 large eggs
2 large egg yolks
1 tbsp lemon zest
1 cup fresh lemon juice (about 4 large lemons)

With an electric mixer on medium speed, beat the butter and sugar until blended, about 45 seconds. Add eggs and egg yolks, one at a time, beating just until blended after each addition. Gradually add juice, beating at low speed just until blended. Stir in the zest. The mixture will look curdled.

Transfer lemon mixture to a heavy 4-quart saucepan and cook, whisking constantly, over medium-low heat until mixture thickens and coats the back of a spoon. This will take around 15 minutes.

Transfer to a bowl, place plastic wrap directly over warm curd and chill until firm, about 4 hours.

May be refrigerated in an airtight container for up to 2 weeks.

Yield: Approximately 4 cups.

Photo from KA Flour