Lemon Curd (Pavlova)

A curd forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in lemon meringue pavlova, where it is originally used.

Ingredients

• 3 egg yolks
• 1/2 cup (120 ml) sugar
• zest from 1 lemon
• 1/4 cup (60 ml) lemon juice
• 1/4 cup (60 ml) butter

Method

1. In a saucepan whisk together the egg yolks, sugar, lemon juice and lemon zest.
2. Then on low-medium heat, cook the lemon mixture until it lightly boils then thickens. And make sure to stir it constantly. This step should only take about 5 to 8 minutes.
3. Remove the lemon mixture from the heat and whisk in the butter until it is melted and thoroughly mixed in.