Lemon Curd

3 egg yolks
1 whole egg
3/4 cup sugar
1/2 cup lemon juice
zest of 2 lemons
4 tablespoons unsalted butter cut into cubes

1. In saucepan, whisk egg yolks and egg until combined
2. Whisk sugar, lemon juice and zest into eggs for about one minute
3. Over medium heat, whisking constantly, heat custard until able to coat back of a wooden spoon, about 8-10 minutes
4. Remove from heat, stir in butter one cube at a time
5. Strain and pour into jar(s) and refrigerate

Makes 1 cup