Lemon Curd - butter

Method

• Combine 1/2 cup plus 2 tablespoons of butter, 1/2 cup plus 1 tablespoon of sugar, and the lemon juice in a medium saucepan.
• Bring mixture to boil over medium heat.
• Blend egg yolks with remaining sugar in a medium bowl, using a whisk.
• Temper eggs by slowly adding 1/3 of the boiling mixture to the eggs, stirring constantly.
• Return egg mixture to saucepan, over low heat, and stir the mixture until it boils.
• Whisk in the lemon zest and remaining butter and remove from the heat.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
• The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.