1 1⁄3 cups sugar
1⁄4 cup lemon zest
8 egg yolks
1 1⁄2 cups fresh lemon juice ( try find really good lemons!)
8 tbsp. unsalted butter, cut into 1⁄2" pieces and chilled
Whisk the sugar, lemon zest, egg yolks, and eggs in saucepan.
Whisk in the lemon juice and cook, stirring, over medium heat, until the mixture begins to simmer and thicken.
( i use a double boiler - but if you are careful a regular pan will do)
Remove from the heat; whisk in the butter 1 piece at a time until incorporated.
Strain the curd through a sieve set over a large bowl;
press plastic wrap onto surface to avoid a 'skin' forming.
Keep in the fridge !
After squeezing, strain the juice to remove any pulp.
Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long
Use a heavy-based, nonreactive saucepan — Stainless steel, anodized aluminum, and enamel all work well. Some materials, such as plain aluminum or unlined copper, will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor