(Chicken Salad Sanwiches and Spinach Vegetable Soup)
Once it has thickened up, take it off the heat and pour through a strainer to get out any possible egg lumps. Or, if you're like me and don't have a fine mesh strainer just continue with the recipe! Whisk in the butter one piece at a time, waiting until the previous piece is completely melted and incorporated before adding more. Once done you should immediately cover the lemon curd with a piece of plastic wrap and allow to cool. Don't worry, you can place the plastic right on the curd. Once cooled, you can serve as is, or chill and serve later. Enjoy!!
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