A slightly modified version of Miette‘s Recipe.
1 cup sugar
1/2 cup lemon juice
zest of one lemon
7 egg yolks
1/2 cup unsalted butter, cut into pieces
Whisk together all but the butter in a heat-proof bowl. Set the bowl over a pot of boiling water. Cook, stirring occasionally, until the curd is thickened. (If you stir it with a wooden spoon, remove the spoon and draw a line on the back with your finger, the line should stay).
Strain the curd, and let it sit for 20 minutes. Using a hand mixer, beat in the butter. Cover with plastic wrap, so that the plastic touches the top of the curd. Refrigerate until chilled, and use within a week.
© Half-Baked by Liz
*See related blog post here.