MAKES ABOUT 2 CUPS
Tart lemon curd is simple to stir together on the stovetop; it keeps well in the fridge and makes for a perfect tart or pavlova filling or spread for fresh scones. In a medium saucepan, whisk together egg yolks, sugar, lemon zest and juice. Set over medium heat and cook, whisking constantly, until mixture comes to a boil and thickens. Remove from heat and stir in the butter. Set aside for a minute, then, once butter has melted, whisk it in completely. Cool and pour into a jar to store or in ramekins to serve.