Lemon Curd

Martha Stewart Living, 2005

MAKES  1 1/4  CUPS

    2 eggs                                                         
    6 egg yolk                                                     
    1 cup sugar                                                    
    Pinch salt                                                     
    2/3 cup lemon juice (3 lemons)                                 
    Lemon zest of 2 lemons                                         
    1 1/2 sticks butter cut to pieces                              

Beat eggs, yolks, sugar, and salt with an electric mixer until pale and thickened. Beat in lemon juice; add butter.  Bring to a simmer in a medium saucepan over medium heat, whisking. Cook until thickened, 3 to 4 minutes. Pour through a fine sieve into a bowl; stir in zest. Refrigerate until cold, about 1 hour.