Directions

• In a medium saucepan, stir together lemon juice, lemon zest, sugar and salt.  Bring to a simmer over medium heat.
• Meanwhile, in a small bowl beat the eggs and egg yolks.  Beat a small amount of the heated lemon mixture into the eggs to temper them.  Do this slowly and mix thoroughly.  You want to avoid curdling, though if a little does happen we’ll strain that out later.
• Scrape the egg mixture into the remaining lemon in the saucepan and cook over medium heat, stirring constantly until it thickens and starts to become thick like jelly – about 5 minutes.
• Remove from heat and run through a mesh sieve over a bowl.  Any curdling will be removed at this stage.
• Press a piece of plastic wrap onto the exposed areas of the curd and cool completely in the refrigerator.  Be sure to cover the curd – not just the top of the bowl – with the plastic wrap to prevent a skin from forming.