Homemade Lemon Curd

Made this last weekend for a pavlova... I wasn't such a big fan of the pavlova, but the curd would be excellent in tarts, in a pie, or to top a scone for breakfast. Cut recipe down or multiply as needed.

Lemon Curd (1 cup)

1/2 cup sugar

1 1/2 teaspoons finely grated lemon zest

1/3 cup fresh lemon juice

4 large egg yolks

1/8 teaspoon coarse salt

5 tablespoons unsalted butter, cut into 1/2 inch pieces

In a medium saucepan off heat, whisk together sugar, zest, and yolks. Add lemon juice and salt. Add butter and place pan over medium-high heat. Cook, whisking constantly until butter has melted and mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan (about 4 minutes, do not boil). Remove pan from heat while continuing to whisk. Pour curd through a fine mesh sieve into a glass bowl. Press plastic wrap against the surface of the curd and refrigerate for up to 2 weeks.