How to Make Lemon Curd

Oh mama…

Steady. Steady. You can get through this, Joe. Then you can run back to the kitchen, dive headfirst into this golden bowl of goodness, and never come up for air. OK. Start by combining the eggs and sugar in a small, heavy — non aluminum — sauce pan.

Whisk until they’re combined.

And the juice, salt, and soft butter…

…and whisk until combined. Put the pan over medium-low heat, and while whisking constantly, heat the mixture to 196 F…

…or until it does this on the back of a spoon:

Strain:

Whisk in the zest:

Stores 3 weeks in the fridge. And now if you’ll excuse me…