Lemon Curd

yield 18 oz.

Ingredients: 

Egg yolks                   4 oz.
Sugar                         6 oz.
Lemon juice               4 oz.
Lemon zest                3 lemons
Butter, softened          4 oz.

Method of Preparation: 

1) Gather all the ingredients and equipment.
2) Scale ingredients.
3) Whisk together egg yolks, lemon juice, and lemon zest.
4) Cook the mixture in a bowl over simmering water, stirring constantly until thick.
5) Strain.
6) Add butter while mixture is still warm. Mix to combine thoroughly.

Note: 
If the lemon curd is to be baked after cooking, omit the butter to prevent browning