Ingredients:

  • 120ml (1/2 cup) fresh lemon juice
  • 1 tablespoon lemon zest, finely grated
  • 150g (3/4 cup) granulated sugar
  • 2 large eggs
  • 3 large egg yolks
  • 1 pinch fine sea salt
  • 85g (6 tablespoons) unsalted butter, cold and cubed

Instructions:

  1. In a cold, non-reactive saucepan, whisk together the sugar, lemon zest, whole eggs, and egg yolks until the mixture is pale and well-combined.
  2. Gradually pour in the fresh lemon juice while continuing to whisk to prevent the acid from cooking the eggs prematurely.
  3. Place the pan over medium-low heat. Whisk constantly, ensuring you scrape the corners of the pan.
  4. Cook until the mixture transitions from frothy to a thick, opaque custard that coats the back of a spoon.
  5. Remove from heat and immediately whisk in the cold, cubed butter one piece at a time until fully emulsified and smooth.
  6. Strain the curd through a fine-mesh sieve into a bowl to remove any zest or cooked egg bits. Let cool completely before storing.