Lemon Curd

I made this lemon curd to go on a blueberry pie and we ate the leftovers on scones the following day. This keeps for about a week in the fridge. 

Ingredients:

1 cup plus 2 tablespoons sugar

1/2 cup fresh lemon juice

4 large eggs

1 large egg, separated

1 tablespoon finely grated lemon peel

10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes

Pinch of salt

Preparation:

Combine 1 cup sugar, lemon juice, 4 eggs, egg yolk, and lemon peel in heavy medium saucepan and whisk to blend; add butter. Whisk constantly over medium heat until mixture thickens and coats back of spoon thickly (do not boil), about 12 minutes. Pour mixture through strainer into medium bowl. Place bowl in larger bowl filled with ice water and whisk occasionally until lemon curd is cooled completely, about 15 minutes.   Put into a container and chill for at least 4 hours before serving.