Instructions

1. Have a strainer, suspended over a bowl, ready near the range.

In a heavy saucepan, beat the egg yolks and sugar until well blended. Stir in lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened. It must not be allowed to boil or it will curdle.

When the lemon curd recipe has thickened, pour it through the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir the lemon zest into the curd.

Refrigerate until serving.