Homemade Lemon or Lime Curd

Remove 1 1/2 tsp. zest and squeeze 1/3 cup juice. In a large heatproof bowl whisk together zest, juice, egg yolks, sugar, and a pinch of salt.

Place a bowl over a saucepan of simmering water, being careful that the bowl doesn't touch the water. Cook until curd mixture begins to thicken (160°F), about 15 to 20 minutes, stirring constantly with a rubber spatula. Add butter; cook and stir 10 to 15 minutes more or until butter is melted and curd is the consistency of thick pudding and coats the back of a metal spoon.

If there are any lumps, press curd through a fine-mesh sieve. Place plastic wrap on curd surface; chill 30 minutes or up to 3 days. Makes 1 cup.