Ingredients:

  • 3 large eggs
  • 3 large egg yolks
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 6 tablespoons (85g) cold unsalted butter, cubed
  • 1/8 teaspoon salt

Instructions:

  1. Prepare the double boiler: Fill the saucepan with about 1 inch of water and bring it to a gentle simmer. Place the heatproof bowl on top, ensuring the bottom does not touch the simmering water.
  2. In the heatproof bowl, thoroughly whisk together the whole eggs, egg yolks, sugar, fresh lemon juice, and lemon zest until just combined and slightly pale.
  3. Place the bowl over the simmering water. Whisk continuously and gently for 12–15 minutes until the mixture coats the back of a spoon thickly (nappe stage), or reaches 170°F–175°F (77°C–80°C).
  4. Immediately remove the bowl from the heat. Pour the hot curd through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
  5. While the curd is still very hot, add the cold, cubed butter, one piece at a time, whisking constantly until each piece has melted and emulsified completely into the mixture. Stir in the pinch of salt.
  6. Pour the finished curd into clean, airtight jars. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for a minimum of 3 hours until fully set before serving.