Lemon Curd

By OralW

Ingredients

• 2 large eggs, plus 6 large egg yolks
• 1 cup sugar
• pinch of salt
• 3 each lemons; zest from two & juice of three
• (2/3 cups)
• 1 1/2 sticks butter (12 tablespoons) -- cut into 6 pieces

Preparation

Step 1

Beat eggs, yolks, sugar, and salt with an electric mixer until pale and
thickened. Beat in lemon juice, add butter.

Bring to a simmer in a medium saucepan over medium heat, whisking. Cook
until thickened, 3 to 4 minutes. Pour through a fine sieve into a bowl;
stir in zest.


Refrigerate until cold, about 1 hour.