Ingredient

• 2 large eggs
• 2 large egg yolks
• ¾ cup granulated sugar
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• Pinch salt
• 6 tablespoons cold unsalted butter, cubed

Direction

1. In a small saucepan, whisk together the eggs, egg yolks, sugar, lemon juice and zest, and salt.
2. Place over low heat and cook, whisking constantly, until the lemon curd thickens enough to coat the back of a spoon, about 10 minutes. It will initially foam as you whisk, but the foam will subside as the curd nears the proper consistency. The curd will thicken more as it cools.
3. Remove from the heat and add the butter. Stir until the butter melts and the curd is smooth. Transfer to an airtight container or jar (glass is best), cover, and refrigerate until completely cooled, about 2 hours, before serving.
4. Store in an airtight container in the refrigerator for up to a week.