Makes 2 jars
4 whole eggs, plus 6 egg yolks
200 grams (1 cup) sugar
Zest of 4 lemons
Juice of 4 lemons
Pinch of sea salt
6 tablespoons butter
Add whole eggs, egg yolks, sugar, lemon zest, lemon juice, and salt to a large saucepan and place on medium/low heat. Stir constantly for 9 minutes. The lemon curd is done when it is thick enough to coat the back side of a spoon (it’s ok if it is a little lumpy, it gets strained at the end). Take the pan off of the heat and add the butter, one tablespoon at a time. Stir until well combined, and then strain lemon curd through a mesh strainer into a bowl.
Once the lemon curd has cooled, spoon it into jars. Store in the refrigerator for up to one week.
