Lemon Curd
rec.food.cooking/Snowfeet1/2002
Makes about 1 1/4 cups

4 large egg yolks
1/2 cup sugar
juice of 3 lemons
4 Tbsp unsalted butter
pinch salt
2 tsp. lemon zest

In top of double boiler, beat the yolks and sugar until well blended. Stir in the remaining ingredients except the lemon zest. Cook over medium-low heat, stirring constantly, until thickened and mixture coats a wooden spoon. Do not overcook. Remove from heat, strain, and add lemon zest and cool. Store in refrigerator in airtight container.