Combine 5 Lg egg yolks and 1/2 C (4 oz) sugar.

Whisk vigorously for 1 minute.

Add freshly grated zest of 2 lemons and 1/4 C (2 oz) lemon juice and whisk for 1 minute longer.

Cook gently over low heat, stirring until slightly thickened, 10 – 15 minutes.

Remove from heat and stir in 6 T (3 oz) unsalted butter.

Let cool, stirring occasionally.

Cover tightly and chill before serving. (Place the plastic wrap directly on the curd’s surface, touching it, and it won’t form that film that custards and puddings can.)

Makes about 1 Cup.

TIP: Use really great farm fresh eggs, or organic cage-free. It’s more Humane, and you will taste the difference.  As with most recipes that call for eggs, let them sit out until the chill has gone, room temperature if possible.  Use the best butter you have access to, and Never, Ever use margarine or “substitute” butter of any kind for this…. This is a rich dessert, so a little taste goes a long way. If you want to make it “dietetic”–don’t!   Just serve fruit instead…

If you pair this with Lemon Poppy Muffins, Pound cake or shortbread cookies, you will make everyone so happy!!!