Lemon Curd

Do you ever see a slice of lemon meringue pie and say to yourself, "I just want a jar of the filling.  Who needs crust?  Who needs meringue?"  I know I do.  The stuff tastes great on ice cream, toast, etc.  Basically slathering some lemon curd on will make anything taste better!

The original recipe is from Martha Stewart (http://www.marthastewart.com/348239/lemon-curd), but I changed a couple things.  I amped up the lemon zest because I like my lemon curd to pack a punch, and I'm too scared to not use a double boiler for fear of cooking the eggs.  Here's how you do it...

Lemon Curd:

3 large egg yolks, strained

Zest of one lemon

1/4 cup lemon juice

6 tablespoons sugar

4 tablespoons (57grams) unsalted butter, cold, cut into small cubes

Whisk to combine the yolks, lemon zest, lemon juice, and sugar in a heatproof bowl. Place the bowl of ingredients over a saucepan half full of boiling water. (Do not let the water touch the bottom of the bowl.  Stir the mixture regularly with a wooden spoon, making sure to scrape the side of the bowl.  Cook until mixture is thick enough to coat back of wooden spoon (approximately 10-15min.)

Take the bowl off the heat and start to add the butter. Mix the cubes in one piece at a time until it is all incorporated.  Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming and wrap tightly. Leave the curd on the bench to cool down to room temperature.  Pop the lemon curd in the fridge and leave it there for at least an hour before you dive in...if you can wait...