Ingredients
1cupsugar
3zest of lemons
3largeeggs
4largeegg yolks
1cupmeyer lemon juice
5ozunsalted butter
Preparation
Prepare an ice-water bath. Set a medium bowl in 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. Transfer sugar mixture to a 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 F on an instant-read thermometer, scraping down sides of 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 until completely chilled.
