Ingredients
adapted from Thalia Ho Wild Sweetness
1 cup granulated sugar
1 tablespoon lemon zest
3 eggs + 2 egg yolks
3/4 cup lemon juice, strained (meyer lemons if you can find)
1 cup + 2 tablespoons unsalted butter, room temperature
Instructions
Instructions
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Place the sugar in a heatproof bowl. Add the lemon zest and use your fingers to rub the zest into the sugar until fragrant.
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Whisk in the eggs, egg yolks, and lemon juice until smooth.
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Set the bowl over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the curd thickens and reaches 170°F on a thermometer, about 10 minutes.
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Remove from the heat and whisk in the butter, one tablespoon at a time, allowing each piece to melt fully before adding the next.
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Transfer the curd to a blender and blend on high for 1 minute until silky and fully emulsified.
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Pour the curd into a container and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled before using.
The curd will keep in the refrigerator for about one week. It also freezes beautifully — thaw overnight in the refrigerator before using.