How to Make Lemon Curd

• Wash and dry lemons. Juice lemons. Strain the juice for the smoothest lemon curd. Set juice aside. 
• Fill the bottom pot of your double boiler with 1-2 inches of water. Place on high heat. Once the water begins to boil, reduce the heat to low heat to keep the water at a simmer.
• Place granulated sugar, egg yolks, lemon juice, and a pinch of salt into the top pot of your double boiler. 
• Whisk until completely blended, then continue to whisk as the curd cooks. 
• Whisk and cook for about 10 minutes or until the mixture becomes thick. It should coat the back of a wooden spoon and leave a clear pass if you run your fingers through it. If you have a thermometer, it should register 75 °C/170°F.
• Cut the room temperature unsalted butter into small cubes.
• Remove the pan with the curd from the heat.  Strain the glass bowl to remove any lumps that may have formed. 
• Add pieces of butter and mix with the wooden spoon.
• Transfer the curd into a glass jar and cover with plastic wrap “to contact” (place plastic wrap directly on top of the curd).  Allow the lemon curd to cool slightly, then place into the refrigerator.