1 cup plus 2 tablespoons fresh lemon juice
1 cup plus 2 tablespoons sugar
2 tablespoons fresh lemon zest
3 large eggs, lightly whisked
3 large egg yolks
•Combine all ingredients in the top of a double boiler over simmering water, stirring to combine. Cook until thick, approximately 20 minutes, stirring often.
•Remove from heat and strain into a plastic container. Cover top of curd with plastic wrap to prevent curd from forming a skin while cooling.
•Cool to room temperature. Refrigerate.
•Store in an airtight container in the refrigerator for up to 2 weeks.
Yield: approximately 2 cups
Editor’s Note: If you want the curd to be shinier, add 2 tablespoons butter while the curd is still hot, whisking to combine.