Ingredients
3 large eggs
3 egg yolks
1/2 cup sugar
3 tablespoons grated lemon rind
1/2 cup fresh lemon juice
6 tablespoons cold butter, cut into pieces
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Complete kit for basic cheesemaking — mozzarella, ricotta, paneer
Lever-press citrus juicer — maximum juice, no seeds
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Pour water to a depth of 1 inch into bottom of a double boiler; bring to a boil. Reduce heat, and simmer. Whisk eggs and egg yolks in top of double boiler away from heat; whisk in sugar, rind, and lemon juice. Place over simmering water. Cook, whisking constantly, until curd thickens, about 6 minutes. Remove top of double boiler from simmering water, and add butter, whisking until melted. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Press plastic wrap directly onto surface of lemon curd to prevent a skin from forming, and chill at least 8 hours.