Instructions
- Combine Lemon juice, Lemon zest, and Granulated sugar in a heatproof bowl set over a saucepan of simmering water (double boiler).
- Whisk constantly until the sugar is dissolved and the mixture is warm.
- In a separate bowl, whisk together the Large eggs and Large egg yolks until lightly beaten.
- Gradually whisk the egg mixture into the warm lemon mixture, whisking constantly to prevent curdling.
- Add the Unsalted butter, one cube at a time, whisking until each cube is fully incorporated before adding the next.
- Continue to cook, whisking constantly, for 8-10 minutes, or until the curd thickens enough to coat the back of a spoon.
- Remove from heat and strain the curd through a fine-mesh sieve to remove any lumps.
- Pour the curd into a clean jar or container. Cover and refrigerate for at least 2 hours, or until chilled and set.
