Lemon Curd

2 1/2 cups powdered sugar
1 cup grated lemon zest
3 eggs
7 egg yolks
1 cup fresh lemon juice
3/4 cup salted butter (1 1/2 sticks)

Combine the lemon zest and powdered sugar together in small bowl, stir well and let sit for about 30 minutes to infuse the sugar with the lemon oils.
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Fill a large pot with about 2 inches of water and bring to a simmer over medium heat.
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Combine eggs and egg yolks with lemon juice in a stainless steel bowl and blend well. Place bowl over top of large pot or use double-boiler if you have one. Add powdered sugar and zest and and stir until sugar has dissolved. Add the lemon juice and butter and continue stirring as mixture begins to heat up.
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Continue stirring with a whisk or wooden spoon for about 10 minutes until the temperature reaches 170 degrees. Remove bowl from stove and place on counter. Continue to stir, scraping the sides of the bowl for about 5 minutes to release the steam and allow the curd to thicken slightly.
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Strain through a fine mesh sieve and pour into mason jars, leaving about 1/4 inch headspace. Gently tap jars on counter to remove any air bubbles and secure lids with screw bands. Refrigerate until ready to use. Makes about three 8 ounce jars. Curd should be used within 3 to 4 weeks.

***This curd has a very tart flavor and makes a great filling for pies or cakes. Also delicious on french toast or muffins.