- 4 large egg yolks
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup fresh lemon juice (from about 4 lemons)
- 2 tablespoons lemon zest
- 2 ounces (4 tablespoons) cold unsalted butter, cut into small pieces
Lemon curd will keep, covered and refrigerated, for up to 3 days.
Place over a pot of simmering water; whisk until thickened, about 5 minutes. Strain into a small bowl; add butter, and whisk until smooth. Press a piece of plastic wrap directly on surface; refrigerate until cold.