4 lg. egg yolks
In a non-reactive saucepan, whisk yolk and sugar until well combined.
4 1/2 oz granulated sugar
3 oz. fresh lemon juice
2 oz. unsalted butter -- softened
2 teaspoons lemon zest -- finely grated
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.
recipe: Mean Chef