Ingredients

Instructions

  1. In a non-reactive saucepan, whisk yolk and sugar until well combined.
  2. Add remaining ingredients except lemon zest.
  3. Cook over medium-low heat, stirring constantly (Do not whisk), until thickened and you see the first bubble.
  4. DO NOT ALLOW TO BOIL.
  5. Pour through strainer, stir in zest.
  6. chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming.