Lemon Custard

• 2 cups whole milk
• 1 cup granulated sugar
• 4 large egg yolks
• 1/2 cup lemon juice (freshly squeezed)
• Zest of 1 lemon
• Pinch of salt

Instructions:

1. Heat milk in a saucepan until steaming. Remove from heat.
2. Whisk egg yolks with sugar until pale and thick.
3. Gradually whisk in hot milk.
4. Return mixture to saucepan and cook over low heat, stirring constantly, until thickened.
5. Stir in lemon juice and zest.
6. Strain through a fine-mesh sieve into a bowl. Cool and refrigerate until set.