Lemon Curd

Directions

1. 1
   Combine whole eggs and yolks, sugar, and lemon juice in a heatproof bowl set over a pan of simmering water.
2. 2
   Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon.
3. 3
   Remove from heat.
4. 4
   Add butter, a few pieces at a time, whisking until smooth after each addition.
5. 5
   Strain through a fine sieve into another bowl, and cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming.
6. 6
   Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).