Lemon Curd

Ingredients

• 0.75 cup granulated sugar
• 0.125 tsp fine sea salt
• 2 large eggs – whole
• 4 large egg yolks
• 4 lemons lemons – zested (2 tsp zest) and juiced (0.5 cup juice)
• 8 tbsp unsalted butter

Instructions

1. In a nonreactive saucepan (stainless steel or enamel), whisk the granulated sugar, fine sea salt, eggs, and egg yolks until smooth and lightened.
2. Finely zest the lemons to yield 2 tsp zest, then juice enough lemons to measure 0.5 cup juice; whisk both into the saucepan until evenly combined.
3. Cook over medium-low heat, stirring slowly and constantly with a heatproof spatula and scraping the bottom and sides, until the curd thickens to 170–175°F, 8–12 minutes. It should coat the back of a spoon and hold a clean line when you swipe a finger through it.
4. Remove from heat and immediately strain the curd through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg bits.
5. Whisk in the unsalted butter, cut into 1-tbsp pieces, until fully melted and the curd is glossy and silky.
6. Press plastic wrap directly onto the surface to prevent a skin, then chill until cold and thick, about 2 hours.
7. Stir before using. Refrigerate up to 1–2 weeks or freeze up to 2 months.