Lemon Curd

Method

1. In a small bowl, beat the egg yolk with the whole eggs to combine, and then set to one side.

2. Melt the butter in a small, heavy, non- corrodible pan on a low heat. Add the sugar and lemon zest and juice to the pan followed by the beaten eggs.

3. Stir the mixture constantly with a whisk as it cooks on a low– medium heat.

4. Once the mixture thickens enough to coat the back of a spoon, remove the pan from the heat.

5. If you want to use a thermometer to monitor the temperature as the curd is cooking, it is ready when it reaches 82°C/180°F.

6. Pass the lemon mixture through a fine sieve to remove the lemon zest (at this point the zest has done its work and infused the mixture with its fragrant oil).

7. Store in a sterilized airtight jar in the refrigerator.