Lemon Curd for Lemon Meringue Cupcakes

Name: Lemon Curd for Lemon Meringue Cupcakes
Ingredients: 8 large egg yolks; Finely grated zest of 2 lemons; 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons); 1 cup sugar; 1/8 teaspoon salt; 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

"This great recipe for lemon curd, from "Martha Stewart's Baking Handbook," can be used when making Lemon Meringue Cupcakes...."

INGREDIENTS

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8 large egg yolks

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Finely grated zest of 2 lemons

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1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)

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1 cup sugar

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1/8 teaspoon salt

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1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

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