½cup(120 ml) fresh lemon juice, from about 2 large lemons
2large eggs
1large egg yolk
½cup(100 g) granulated sugar
¼cup(56 g) cold unsalted butter, cut into ½-inch pieces
1Tablespoonheavy cream
Pinchof salt
Instructions
In a small nonreactive saucepan (stainless steel), cook the lemon juice over medium heat until hot, but not boiling.
In a separate nonreactive bowl, whisk together the eggs, yolk, sugar and lemon zest. Whisking the egg sugar mixture constantly, slowly pour in the hot lemon juice.
Return the mixture to the saucepan and cook over medium heat, stirring constantly with a silicone spatula for about 3 to 5 minutes. If the mixture starts to boil, lower the heat. The mixture is done cooking when the spatula leaves a clear trail in the bottom of the saucepan and then it quickly disappears. Immediately remove from the heat.
Add cold butter pieces and stir until melted. Then, stir in the heavy cream and salt.
Pour the curd through a fine mesh sieve set over a nonreactive bowl.
Cover bowl with plastic wrap, pressing it directly onto the curd to prevent a crust from forming. Cool to room temperature before using or refrigerate until needed.
Notes
Nonreactive saucepans are typically made out of stainless steel or ceramic. Do not use aluminum or copper, which can transfer a metallic taste to the curd.Store in an airtight container in the refrigerator for up to 2 weeks.Freeze for up to 3 weeks. After the curd has cooled, transfer it to an airtight container and store in the freezer. When ready to use, defrost in the refrigerator overnight.