- 2
Ingredients
- 1 cup sugar
- Zest of 3 lemons
- 3 large eggs
- 4 large egg yolks
- 1 cup Meyer lemon juice
- 5 ounces unsalted butter, chilled and cut into small pieces
Preparation
Step 1
Prepare and ice-water bath. Set a medium bowl in ice-water bath and set aside.
Place sugar and lemon zest in a mortar and grind with a pestle to combine and release the oils.
Transfer sugar mixture to a medium heatproof bowl along with eggs and egg yolks; whisk to combine.
Place over a saucepan of simmering water and whisk until sugar has dissolved.
Add lemon juice and continue whisking until mixture is thick and reaches 160 degrees on an instant-read thermometer, scraping down sides of bowl as necessary.
Add butter and whisk until well combined.
Strain lemon mixture through a fine mesh sieve set over prepared bowl.
Cover lemon curd with plastic wrap, pressing plastic wrap directly onto surface.
Transfer to refrigerator until completely chilled.