Thick Lemon Curd using Whole Eggs

Thick Lemon Curd using Whole Eggs






Whisk together the sugar, eggs, lemon juice, and lemon zest until combined.

Add a fine mesh sieve over a bowl and cut the butter into tablespoon pieces.

Add the egg mixture over medium-low heat and whisk constantly until it becomes very thick and coats the back of a spoon.

Immediately scrape the curd into the fine mesh sieve placed over the bowl.

Using a whisk, spoon, or spatula, pass the lemon curd through the sieve. Any cooked egg pieces and lemon zest will be left behind.

Add the tablespoons of butter and whisk them in until completely combined, melted, and smooth. Cover with plastic wrap and refrigerate for at least 2 hours before using.