LEMON CURD

Makes: About 2 cups, or about 16 servings

Start to finish: 3 hours (30 minutes hands-on time; includes 2 hours 30 minutes of chilling time)

1 large egg

4 large egg yolks

1 cup sugar

½ cup fresh lemon juice 6 tablespoons cold unsalted butter, cut into 6 pieces

Pinch kosher salt

In a large, heavy pot, whisk together the egg, yolks, sugar and lemon juice until smooth.

Place the pot over medium heat and whisk frequently until the mixture is warm. Continue whisking frequently until the mixture thickens and turns buttery yellow, about 7 to 10 minutes.

Adjust the heat as needed to make sure the mixture does not simmer, but stays hot. When the mixture coats the back of a mixing spoon, it is done.

You can also use a candy thermometer to measure the temperature, which should be between 170 and 175 F.

Remove the pot from the heat and whisk in the butter one tablespoon at a time, until each addition of butter is melted and incorporated. Whisk in the salt.

Transfer the lemon curd to a glass container. Place a piece of plastic wrap over the top (this prevents a skin from forming) and allow to cool. Seal the container and refrigerate for up to 10 days.

Nutrition information per serving: 107 calories; 51 calories from fat; 6 g fat (3 g saturated; 0 g trans fats); 71 mg cholesterol; 22 mg sodium; 13 g carbohydrate; 0 g fiber; 13 g sugar; 1 g protein.