- Yield: Makes 2 cups
- 2 large eggs
- 4 large egg yolks
- 3/4 cup sugar
- 1/2 cup fresh lemon juice (from 4 lemons)
- 1/2 stick unsalted butter
- 1 tablespoon lemon zest (from 2 lemons)
Whisk together eggs and egg yolks. Combine with sugar and lemon juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, 12 to 14 minutes, or until mixture coats the back of a spoon.
Strain into a small bowl. Add butter, 1 tablespoon at a time, stirring until smooth. Stir in 1 tablespoon lemon zest (from 2 lemons). Press parchment or plastic wrap directly on surface of curd to prevent a skin from forming. Let cool completely before using; refrigerate up to 2 days.