Homemade Zesty Lemon Curd

1. Citrus Prep

Begin by juicing the lemons until you have 1/3 cup of fresh lemon juice. Set aside.

2. Heat It Up

In a small nonreactive saucepan, warm the lemon juice over medium heat until it is hot but not boiling.

3. Mix Eggs and Sugar

In a medium nonreactive bowl, whisk the eggs and egg yolk. Gradually whisk in the sugar until well combined.

4. Combine and Cook

While whisking constantly, slowly pour the hot lemon juice into the egg mixture. Then, transfer the entire mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture reaches 170 degrees on an instant-read thermometer and has thickened enough to coat the spoon, about 3 minutes.

5. Final Touches

Remove the saucepan from heat immediately and stir in the chilled butter cubes until they're completely incorporated. Next, stir in the heavy cream, vanilla extract, and a pinch of salt.

6. Strain and Chill

Pour the curd through a fine-mesh strainer into a small nonreactive bowl. To prevent a skin from forming, cover the curd's surface directly with plastic wrap. Refrigerate the curd until it's cool and set.