3/4 cup (180 ml) sugar

2 eggs

2 egg yolks

Grated zest of 2 lemons

1/2 cup (125 ml) freshly squeezed lemon juice

1/4 cup (60 ml) cold unsalted butter, diced

In a saucepan, off the heat, combine quickly the sugar, eggs, egg yolks, and lemon zest with a whisk until smooth. Stir in the lemon juice.

Cook over medium heat, stirring with a whisk, until the mixture thickens or until a candy thermometer reads 76 °C (170 °F), about 4 to 5 minutes. Remove from the heat and strain immediately.

Add the butter and stir until melted. Cover with plastic wrap directly on the curd. Let cool and refrigerate for about 3 hours or until completely chilled.

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