LEMON CURD BY FINE COOKING

Steps:

• In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes.
• Slowly add the eggs and yolks. Beat for 1 minute.
• Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
• In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.)
• Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes; It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.
• Remove the curd from the heat; stir in the lemon zest.
• Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools.
• Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.