Ingredients
- zest of 3 lemons (removed with a vegetable peeler)
- 1 cup fresh squeezed lemon juice
- 1 cups sugar
- 3 large eggs
- 4 large egg yolks
Preparation
Step 1
Prepare an ice-water bath. Set a medium bowl in the 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. If you don’t have a mortar you can take the handle end of an ice scoop and use a cutting board to do the same thing or put the zest and sugar in food processor and pulse until combined and zest is broken down.
Transfer sugar mixture to 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 the 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 untill completely chilled.