Magnolia Bakery's Lemon Curd Filling

Ingredients

• 12 egg yolks, at room temperature
• 3 tablespoons lemon zest, grated
• 1 cup fresh lemon juice
• 1/2 teaspoon lemon extract
• 1 1/2 cups sugar
• 1 cup unsalted butter, cut in small pieces

Directions

1. 1

   In a medium-size saucepan, whisk the first five ingredients until thoroughly combined.

2. 2

   Get the saucepan on low heat to warm the mixture, and slowly augment the heat to medium. All the while stiring with a wooden spoon or rubber spatula.

3. 3

   Cook for about 20 minutes until thick and bubbly.

4. 4

   Remove from heat and add the butter, one piece at a time, stirring to incorporate.

5. 5

   Place in the refrigerator until firm.

6. 6

   Note: After cooking the mixture for about 5 minutes, it looked curdled so I strained it and then put it in a glass bowl over a pot with water on a high simmer. I cooked it for about 25 more minutes until it was quite thick and coated the back of a spoon. Then I strained it again and added the butter. It was deliciously tart like lemon curd should be.

7. 7

   A sterile mason jar would be perfect for keeping this inches.