1 1/2 sticks unsalted butter
2 cups sugar
4 egg yolks
4 whole eggs
2/3 cup fresh lemon juice (5-6 lemons)
2 t. grated lemon peel*
In a medium saucepan, combine all ingredients except lemon peel over medium-low heat. Stir with a wire whisk until thickened, about 10 minutes (170 degrees). Supervise carefully. Do NOT boil–the minute you see the first bubble, it’s done. Strain into a 4-cup measuring cup. Stir in lemon peel. Pour into jars, leaving headspace of at least 1”. Freeze for up to a year. Makes about 3 1/2 cups.
*Tip: grate the peel before juicing the lemons.
Lemon curd is delicious spread on toasted English muffins for breakfast. Try it on French Toast, too!