This curd can be refrigerated up to three days before using, or frozen up to two weeks.
- Yield: Makes 3 1/3 cups
Source: Martha Stewart Weddings, Summer 2002
- 8 large egg yolks
- 2 whole eggs, lightly beaten
- 2 cups sugar
- 1 cup freshly squeezed lemon juice, strained (about 6 lemons)
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 2 tablespoons grated lemon zest
Combine egg yolks, whole eggs, sugar, and lemon juice in medium-size heavy nonreactive saucepan. Cook over low heat, stirring constantly with wooden spoon, until thick enough to coat back of spoon, about 15 minutes. Remove from heat; transfer to heat-proof bowl.
Stir in butter, one piece at a time, until fully incorporated. Stir in lemon zest. Press plastic wrap onto surface of lemon curd to prevent a skin from forming, and refrigerate until ready to use.