1 cup of granulated sugar
8 large egg yolks
2/3 cup fresh lemon juice
¼ tsp coarse salt (we recommend JQD!)
10 TBS unsalted butter, cut in 10 slices
1 TBS finely grated lemon zest
In a non-reactive saucepan mix the sugar and yolks together until blended. Add the juice and salt and mix well. Place over medium high heat. Add the butter and stir constantly with a whisk for about 5 minutes until the sauce coats the back of a wooden spoon. You will see bubbles around the edges of the pan. Remove from heat and strain through a fine sieve. Stir in the lemon zest. Pour into a container and cover with plastic wrap, pressing it to the surface of the curd. Refrigerate for 2 hours before using. Can be kept refrigerated for up to 2 weeks. Use on cakes, in tarts, on scones or fresh berries.