Lemon Curd

(Aunt Renie)

Pair this filling with store-bought Madeleines.

Makes 2 cups or enough for 48 sandwiches

8 large egg yolks

1 cup sugar

Finely grated zest of 2 lemons

1/2 cup plus 2 Tbsp freshly squeezed lemon juice (3 lemons)

1/8 tsp salt

10 Tbsp (1 1/4 sticks) unsalted butter, cold, cut into pieces

Whisk yolks, sugar, lemon zest, and lemon juice in a heatproof bowl set over a pan of simmering water. Continue whisking over medium-high heat until thick enough to coat the back of a spoon and is 160 degrees, 8-10 minutes.

Remove from heat. Add salt and the butter one piece at a time, mixing until smooth. Strain through a fine sieve into a medium bowl. Place plastic wrap directly on surface of curd to prevent a skin from forming. Refrigerate at least 1 hour or up to 1 day.