Lemon Curd (from Lemon-Almond Butter Cake Recipe)

Source: NYT Cooking

Ingredients

• 2 lemons, zest and juice
• ¾ cup plus 2 tbsp sugar
• 4 extra large eggs
• 6 tbsps unsalted butter, cubed

Method

Combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1½ hours.