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Makes 1 cup (240 g)
Here, I use a slightly dare-devil method for making curd by heating everything together over direct heat. If you’re feeling unsure, instead of increasing the heat in step #4, keep the heat very low, or cook the curd in a double-boiler; a bowl nested over a saucepan of simmering water.
1/2 cup (125 ml) freshly-squeezed lemon juice
1/3 cup (65 g) sugar (or 1/2 cup, 100 g, if using regular lemons)
2 large egg yolks
2 large eggs
pinch of salt
6 tablespoons (85 g) unsalted butter, cubed
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