3 lemons
6 egg yolks
1 c sugar
6 T butter, cold
Zest and juice the lemons, straining the juice. In a mixing bowl, combine the egg yolks and sugar, beating till smooth. Add the lemon zest and juice, and beat to combine. Transfer to a non- reactive pan, and cook, stirring constantly, until the lemon curd thickens and coats the back of a metal spoon. Take off the heat, and transfer back to the mixing bowl. Beat in the cold butter, one tablespoon at a time, until melted, and the curd is well blended and smooth. To store, pour into two 8 oz jelly jars and keep in the refrigerator. Makes 2 cups, or enough for two 8 oz jelly jars. Lemon curd is popular in England and is used like jam on biscuits or toast.