Lemon Curd - cooking recipe

Ingredients

1 c. sugar
6 egg yolks, beaten and strained
1/2 c. fresh lemon juice, strained
8 Tbsp. (1 stick) unsalted butter, cut up
grated zest of 1 lemon

Preparation

Place sugar, egg yolks and lemon juice in a medium saucepan over low heat.
Whisk to combine, then switch to a wooden spoon.
Cook slowly, stirring constantly, until mixture thickens and coats back of spoon.
Cook a few minutes more but do not allow to boil. Remove from heat, stir in butter and zest and let cool.
Cover with plastic wrap and chill until ready to use.
Makes about 3 cups. This is a tangy topping for gingerbread, scones and crumpets.