Lemon Curd

Dissolve gelatin: pour water into a small bowl, sprinkle with gelatin. let stand until gelatin has softened and all the water is absorbed, about 5 minutes. Cook curd in a small heavy bottom saucepan: whisk together eggs and yokes. add sugar and lemon zest & juice. cook over medium low heat, whisking constantly, until thick enough to coat the back of a spoon. it should hold a line drawn by your finger, 8-10 minutes. Thicken curd: remove pan from heat and add the gelatin mixture, stirring until dissolved. stir for a few minutes to cool slightly. stir in butter a few pieces at a time, stirring until smooth after each addition. Strain and chill: strain through a fine sieve into a bowl (to remove any bits of undissolved gelatin and egg), pressing with a spatula to remove as much curd as possible. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until set, at least 2 hours. Whisk until smooth before using.