Fresh Lemon Curd

Microwave each lemon on high for 10 seconds. This will loosen the juice of the lemon and will produce more juice per lemon once squeezed. Roll lemons on the counter to soften slightly before cutting each in half and squeezing out the juice to measure 1/2 cup.

In a medium pot (use one that is big enough for your metal bowl to fit into it without the bottom of the bowl touching the water) boil about 2″ of water. Reduce heat to a simmer. In a metal bowl combine egg yolks, sugar, lemon juice and lemon zest. Whisk to combine. Place the metal bowl over the pot of boiling water and stir gently until mixture thickens, approximately 7-8 minutes.

Remove bowl from heat and gently stir in the pats of butter. Continue to stir until butter is melted and completely incorporated. Transfer lemon curd to a small bowl and cover with a sheet of plastic wrap placed directly onto the surface of the curd. Or you can put it directly into jars. Refrigerate for up to 2 weeks (not that it will last that long anyway).