Emeril's Lemon Curd
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.
Fill a small pot one-third of the way with water. Set it over low heat and bring to a simmer. In a medium bowl, whisk together the yolks, eggs, sugar, lemon juice, lemon zest and salt. Set the bowl over the pot of simmering water and whisk constantly for 10 minutes until curd thickens and holds its shape when stirred. Remove curd from heat and stir in the butter. Strain the curd through a fine mesh sieve into metal bowl set over a bowl ice water. Stir the curd occasionally for five minutes until cool. Cover curd with plastic and refrigerate until well chilled or overnight.
Yield: 1 quart
*Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.