Method: Using a large pot, fill this 1-2inches with water. Place on high heat and once the water begins to boil, reduce to low heat and keep the water simmering.
Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt all into your heat-resistant bowl over the simmering water and whisk as the curd cooks. (Continous whisking prevents the eggs from curdling)
Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, this takes about 10 minutes.
Remove the bowl from the heat, and add in your butter pieces and whisk into the curd. Pour curd into a jar or bowl and allow to cool, refrigerate the curd for up to about 10 days.
Tips: You can use the lemon curd in a number of recipes, see cake for reference
