|3 (150g)||large eggs|
|1 (17g)||large egg yolk|
|¾ cup (150g)||sugar|
|Zest of 2||lemons, finely grated|
|3½ ounces (100g)||fresh lemon juice|
|4 ounces (113g)||Plugrá® Premium Butter, unsalted, softened|
Fill the bottom pot a medium saucepan with 1 to 2 inches of water. Heat over high heat until water begins to boil then reduce to medium-low heat to keep the water at a simmer.
Place the eggs, yolks, sugar, lemon juice, and lemon zest into a medium stainless bowl and place on top of the simmering water. The bottom of the bowl should not touch the water. Beat continuously with a whisk until the mixture thickens and reaches at least 165°F, about 7 to 10 minutes. You can use a hand-held electric mixer fitted with the whisk attachment if you have one.
Remove pan from heat. Strain into a medium bowl, if the eggs have started to congeal. Skip straining if the mixture has remained smooth. Cut the butter into small pieces, then whisk into the curd. Place a circle of buttered parchment or plastic wrap directly onto the top of the curd and refrigerate until completely cool. It will thicken as it cools. Keep refrigerated and use within 1 week.