Ingredients:

  • 4 large lemons (about 1 cup juice and zest of 2 lemons)
  • 1 cup (2 sticks) unsalted butter, cut into cubes
  • 1 ½ cups granulated sugar
  • 4 large egg yolks
  • 2 large eggs
  • Pinch of salt

Instructions:

  1. Zest the lemons (avoiding the white pith) and juice them.
  2. In the saucepan (or heatproof bowl), combine lemon juice, lemon zest, butter, sugar, egg yolks, whole eggs, and salt.
  3. Cook over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 15-20 minutes).
  4. Immediately strain the curd through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
  5. Transfer the lemon curd to sterilized jars. Let cool to room temperature before sealing and refrigerating.