Lemon Curd

4 lg. egg yolks
4 1/2 oz granulated sugar
3 oz. fresh lemon juice
2 oz. unsalted butter -- softened
Pinch salt
2 teaspoons lemon zest -- finely grated

In a non-reactive saucepan, whisk yolk and sugar until well combined.

Add remaining ingredients except lemon zest.

Cook over medium-low heat, stirring constantly, until thickened.
DO NOT ALLOW TO BOIL

Pour through strainer, stir in zest.
Chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming.

Source of recipe: Mean Chef