Egg Yolk Lemon Curd

Set a strainer over a bowl and keep it readily available near the stove.

In a heavy non-reactive saucepan, beat the egg yolks, sugar, and butter until well blended (beating the egg yolks into the butter and sugar will help prevent the eggs from curdling and clumping).

Stir in the lemon juice, zest, and salt. Cook over medium-low heat, stirring constantly, for 10 to 12 minutes, until the curd thickens and turns glossy. Keep the heat gentle and try not to let it boil. If it starts to bubble, pull it off the heat for a minute, then return it to a lower temperature. The curd is ready when it coats the back of a spoon or spatula and leaves a clear trail when you run your finger through it.

Pour it into the strainer and press it with the back of a spoon. Discard the lemon zest and any lumps that are left behind in the strainer.

Place in the refrigerator to chill. The lemon curd will thicken more once it has chilled completely.