Lemon Curd - Nancy Fuller's
- 1 1/4 C. sugar
- 1/2 C. lemon juice
- 1 T. grated lemon zest
- 4 large egg yolks
- 3 large whole eggs
- 8 T. cold butter, cut into pieces
In medium saucepan over low heat, combine the sugar, lemon juice, lemon zest, egg yolks and whole eggs, and whisk to combine. Cook, stirring frequently, until the temperature reaches about 168 degrees on an instant-read thermometer, 6 to 10 minutes. The curd should be thick enough to coat the back of a spoon. Remove from the heat and whisk in the butter, a piece at a time, whisking each addition until fully combined.
Transfer the curd to a bowl and place a piece of plastic wrap directly on the curd to prevent a skin from forming. Let cool to room temperature, then refrigerate until chilled, at least 1 hour and up to overnight.