- 3/4 c. lemon juice - about 3 lemons
- 1 1/2 T. lemon zest
- 2 eggs
- 2 egg yolks
- 3/4 c. granulated sugar
- 1 stick of butter
Whisk the eggs and yolks in a bowl and set aside.
Add the lemon juice, zest, sugar and butter to a non-reactive saucepan, such as stainless steel. Bring to a simmer.
Temper the whisked eggs by gradually adding the hot lemon liquid, while stirring the eggs. Once all the liquid is added return all the ingredients to the saucepan on a low heat. Stir constantly with a wooden spoon until the curd starts to thicken and it coats the back of the spoon.
Strain the curd through a sieve and cool.
Store in an airtight container in the refrigerator for up to one week.