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3 large egg yolks

6 tablespoons granulated sugar

Zest of 1/2 lemon

1/4 cup freshly squeezed lemon juice (about 2 lemons)

4 tablespoons chilled butter cut into small pieces

1. Combine yolks, sugar, lemon zest, and lemon juice in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of spoon, about 5 minutes.
2. Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until smooth.
3. Transfer mixture to a medium bowl. Lay a piece of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled. Store in airtight container for up to 2 days.

Makes 1 1/2 cups.