This lemon curd is beautiful. Tart and creamy, it is the perfect companion to any yellow or white cake. It is also delicious spread on toast or on a shortbread cookie.
Limoncello Lemon Curd
3 to 4 lemons
6 large egg yolks
1 cup sugar
6 tablespoons cold butter, diced
1/4 cup limoncello liqueur
Finely grate enough lemon zest to equal 2 teaspoons. Squeeze enough juice to equal 1/2 cup. Strain juice through a fine, wire-meshed strainer. Set aside.
Fill a medium saucepan with enough water to come 1 1/2 inches up the sides of the pan. Bring to a simmer over medium-high heat. In a heat-resistant bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Add the reserved zest and juice and whisk to combine.
Set the bowl with the egg mixture over the simmering water and whisk constantly until mixture thickens, 10 to 12 minutes. The mixture will turn a light yellow color and coat the back of a spoon.
Remove the bowl from the heat and whisk the diced butter into the curd, 1 tablespoon at a time, allowing each piece to incorporate before adding the next.
Stir in the limoncello. Strain the curd through a wire-meshed strainer and place in a clean, non-reactive container.
Cover with plastic wrap, pressing the plastic wrap onto the surface of the lemon curd to keep a skin from forming. Chill completely (about 4 hours to overnight).