280 grams lemon juice

280 grams egg yolks

280 grams sugar

280 grams butter

1 sheet gelatin (Optional - but good for pie filling or icebox pie)

Whisk together lemon juice, egg yolks and sugar in a non-reactive saucepan. Place the pan over medium heat and stir constantly, until the mixture thickens and just begins to bubble. Remove from the stove and whisk in butter until melted completely.

Bloom the sheet gelatin in a few tablespoons of cold water. Remove the bloomed gelatin and add to the curd. Strain the mixture through a fine mesh sieve into a bowl. Use immediately for pies or tarts by pouring directly into a blind baked pie crust. Save in an airtight container for use on pastries, toast or cakes.