Lemon Curd With Shortbread


3 large egg yolks
Zest of 1 lemon
Juice of 2 lemons
6 T. sugar
1/4 c. (1/2 stick) unsalted butter, cold, cut into pieces
1 pint blueberries, for serving
Shortbread cookies, for serving

Using small saucepan over medium heat, whisk together yolks, lemon zest, lemon juice and sugar. Using wooden spoon, cook until mixture thickens and coats back of spoon, stirring constantly making sure to reach sides and bottom of pan, about 6 minutes. Remove from heat. Add butter, one piece at a time, incorporating each piece before adding the next. Transfer mixture to medium bowl. Lay a piece of plastic wrap directly on the surface to avoid skin from forming. Refrigerate until completely chilled, about 1 hour. Store in airtight container, refrigerated up to 2 days. To serve, place lemon curd in serving dish, top with blueberries and garnish with shortbread cookies.