• ¾ cup fresh lemon juice (4-5 lemons)
• 8 tbsp (1 stick) unsalted butter, room temperature
• ¾ cup sugar
• 3 large egg yolks, whisked
• 3 large whole eggs, whisked
• 1 tbsp lemon zest (grate just before using for optimal flavor)

Equipment

• citrus juicer
• microplane/zester
• double boiler
• fine mesh strainer
• plastic wrap

1. Simmer 1” of water in the pot of a double boiler
2. Whisk together the whole eggs and yolks and set aside
3. Combine lemon juice, room-temperature butter, sugar and lemon zest in a stainless steel medium bowl that fits over the pot without touching the water. Place the bowl over the simmering water and whisk occasionally until the butter is melted and the mixture combined
4. Slowly add about half of the hot mixture into the bowl of the eggs, whisking constantly so as not to curdle the eggs. Then transfer the eggs back into the lemon mixture
5. Continue to whisk constantly and vigorously over a simmer, occasionally scraping the bottom of the bowl, until mixture is thickened (about the consistency of mayonnaise) and the whisk leaves tracks in the curd. This takes about 3-5 minutes
6. Remove from heat and pass through a fine mesh strainer into a bowl. Place plastic wrap directly on the surface of the curd and refrigerate until cold, at least 30 minutes
7. Will keep covered and refrigerated for up to 1 week