🥄 Step 1: Prepare Your Ingredients

Separate the egg yolks from the whites and set them aside. Zest the lemons and juice them, making sure to remove any seeds. Cut the butter into small cubes to ensure it melts evenly.

🥄 Step 2: Whisk Eggs and Sugar

In a medium saucepan off the heat, combine the egg yolks, whole eggs, and sugar. Whisk vigorously until the mixture is smooth and slightly pale. This step ensures a silky curd and helps dissolve the sugar.

🥄 Step 3: Add Lemon Juice and Zest

Stir in the fresh lemon juice and zest. The zest is crucial—it infuses the curd with bold citrus flavor. Continue whisking until everything is well combined.

🥄 Step 4: Cook the Mixture

Place the saucepan over medium-low heat. Stir constantly with a silicone spatula or whisk, scraping the sides and bottom as you go. Cook for about 10–15 minutes until the mixture thickens and coats the back of a spoon. Do not let it boil to avoid curdling the eggs.

🥄 Step 5: Add Butter and Strain

Remove the saucepan from heat and immediately add the butter pieces, stirring until fully melted and incorporated. Then, strain the curd through a fine-mesh sieve into a clean bowl to remove any bits of zest or cooked egg. This step ensures your curd is ultra-smooth.