This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes.
- 1 1⁄3 cups sugar
- 1⁄4 cup lemon zest
- 8 egg yolks
- 6 whole eggs
- 1 1⁄2 cups fresh lemon juice
- 8 tbsp. unsalted butter, cut into 1⁄2" pieces and chilled
Whisk together the sugar, lemon zest, egg yolks, and eggs in a 4-qt. saucepan. Whisk in the lemon juice and cook, stirring, over medium heat, until the mixture begins to simmer and thicken. Remove from 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. Chill before using.