Lemon Curd

1. Stage

Fill a small pot or saucepan with 2" water. Bring to a boil over high heat. Once water reaches a boil, reduce heat to low to bring to a simmer.

2. Stage

In a large heatproof bowl, whisk egg yolks, granulated sugar, lemon zest, and lemon juice to combine. Place bowl on top of simmering pot. Cook, continuously whisking over low heat, until mixture thickens and can evenly coat the back of a spoon, 8 to 10 minutes. If curd isn't thickened after 10 minutes, increase heat to medium-low and continue to whisk until the correct consistency is reached.

3. Stage

Remove both saucepan and bowl from heat, then carefully lift hot bowl off pan. Whisk in butter 1 piece at a time until melted.

4. Stage

If you prefer a silky smooth curd without zest, strain through a fine-mesh sieve. Let cool. Transfer curd to a jar or bowl, then cover with plastic wrap, pressing on surface to prevent a skin from forming. (Curd will continue to thicken as it cools.)

5. Stage

Refrigerate until cold, at least 2 hours or up to 1 week.