Lemon Curd
by Lori Longbotham - makes amount in photo (1/2 to 3/4 cup)

Homemade lemon curd is a buttery luxury to have in your refrigerator. About once a year I spoil myself with this indulgence and am reminded how easy it is to make.
With this batch I filled some vanilla cupcakes, then stirred some lemon curd into vanilla buttercream to frost them deliciously. Lemon curd is the perfect accompaniment to muffins and scones.
1/2 cup butter, (4 oz.)
3/4 cup sugar
1/2 cup fresh lemon juice (about 6 lemons - zest them before you juice them)
3 tablespoons lemon zest
salt
6 large egg yolks
1 Melt the butter in a heavy saucepan over medium heat. Remove the pan from the heat and whisk in the sugar, lemon juice, zest and salt. Whisk in the yolks until smooth. Return the pan to medium-low heat and cook, whisking constantly, until the mixture thickens, 5 to 6 minutes. Don't let the mixture boil. Immediately force the curd through a fine sieve into a bowl, using a rubber spatula. Let cool to room temperature, whisking occasionally. Refrigerate, covered, until ready to use.