2 large whole eggs, room temperature
2 large egg yolks, room temperature
2/3 cup granulated sugar
1/2 cup strained fresh lemon juice (about 3 large lemons)
1/4 cup (1/2 stick) unsalted butter, cut into small pieces, room temperature
1 Tbsp. finely grated lemon zest
Combine whole eggs and egg yolks in the top of a double boiler and whisk lightly. Whisk in sugar and lemon juice.
Place the top of the double boiler over gently simmering water and cook, stirring constantly with a wooden spoon, for about 5 - 10 minutes until the mixture thickens (it will coat the back of the spoon...I do mine 10 minutes). Do not allow the mixture to boil or it will curdle.
Remove pan from the simmering water. Add the butter to the mixture a piece at a time and stir until thoroughly incorporated. Pour into a small bowl and cover with plastic wrap pressed directly onto the curd. Refrigerate for at least 3 hours before serving. The mixture will thicken more as it cools. Keep tightly covered in the refrigerator.
Yield: 1 1/2 cups.
Submitted By: Sadie
Date: August 3, 2004