Preserved Lemon Curd

http://phickle.com/preserved-lemon-or-lime-curd/

• 1 tablespoon grated fresh lemon zest
• 1/4 cup fresh lemon juice
• 1/4 cup preserved lemon pulp and liquid
• 1 preserved lemon, pulp and peel
• 1 1/3 cups sugar
• 5 large egg yolks, lightly whisked
• 1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces

How-to

1. Place your lemon liquids in a small food processor or blender with your preserved lemon and process until preserved lemon is mostly liquefied.
2. Pour into a saucepan and add  zest, sugar, egg yolks and whisk to combine.
3. Cook at medium-low heat and stir constantly for about 10 minutes, until your curd can thickly coat the back of a spoon.
4. Throw butter chunks into hot curd and stir until they are melted and incorporated.
5. Pour curd through a fine sieve into a bowl.  You will likely have some small chunks of preserved lemon.  That’s okay!
6. Cover and chill for at least one hour