Lemon Curd

240g whole eggs

100g egg yolks

300g granulated sugar

360g lemon juice

170g unsalted butter, small diced

4g kosher salt

1. Set up a hot water bain marie, a rondeau filled 1/3rd with water & a bowl that will sit snuggly on top without the bottom of the bowl hitting the water. Bring the water to a simmer.
2. In that bowl, combine the eggs, egg yolks, granulated sugar, salt and lemon juice. Whisk very well, until the sugar fully dissolves & the mixture lightens to a pale yellow.
3. Set the bowl over the simmering water.
4. Continue to whisk constantly, as the mixture cooks, it will thicken. Continually whisk until the mixture holds "nappe"
5. Remove the bowl from the heat, whisk in the butter.
6. Set the bowl over an ice bath to cool quickly.
7. Once cooled, store in an air-tight container.

Cook slowly & do not "scramble" the eggs.

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