Paramount Citrus

• Zest four lemons using a zester or a fine grater; set aside.
• Juice the lemons with a citrus reamer or juicer; set aside.
• In a saucepan, whisk together egg yolks and sugar.
• Add lemon zest and lemon juice and mix.
• Cook over low heat, whisking constantly, for about 10–15 minutes until curd thickens.
• Remove and stir in butter.
• Transfer curd to a bowl, cover and chill.
• It can be stored for 1 week in the refrigerator or 2 months in the freezer.