4 tablespoons unsalted butter
1/2 cup sugar
1/2 cup strained fresh lemon juice
4 egg yolks
1 tablespoon grated lemon peel
Directions - Lemon Curd Recipe:
In a heavy 1 1/2- to 2-quart saucepan, whisk together the butter, sugar, lemon juice and egg yolks.
Whisk orange curd over the lowest possible heat, stirring constantly, until the mixture thickens enough to heavily coat the back of a spoon.
Do not let the mixture boil or the egg yolks will curdle. Using a spatula, scrape the filling into a medium-mesh sieve set over a bowl. Strain the curd into the bowl. Thoroughly stir lemon peel into the strained curd.
Allow curd to cool, then cover, and refrigerate to thicken. Refrigerate until ready to use.
Recipe yields about 1 cup lemon curd.