It’s shocking how many eggs go into lemon curd, one could probably fry a lemon omelet with the stuff. I was busy taking pictures of the thickening mixture and in a matter of seconds, the curd started developing disturbingly solid-ish lumps. The curd turned out quite tasty after sieving out the egg scramble (I didn’t taste those, thank you), albeit a little eggier than I’d like. Serves me right for not watching it more closely.
On a side note, NTUC has the tiniest eggs ever in their pack of 30, completely throwing off all my attempts to standardize all the recipes. I now go by weight, 50 grams per egg without shell.
adapted from Sky High – Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne
2 egg yolks
1/2 cup plus 1 tablespoon of freshly squeezed lemon juice (about 4 lemons)
grated zest of three lemons
4 tablespoons of unsalted butter, at room temp.