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SERVES:
Makes 3-4 cups

INGREDIENTS:

• 1 cup fresh squeezed lemon juice (4-5 medium lemons)


• 6 large eggs


• 2 egg yolks


• 1 1/3 cup sugar


• 2 Tbs cornstarch


• 2 sticks unsalted, room temperature butter


• Shortbread cookies


• Fresh berries

PROCEDURE:

Firmly roll the lemons on a cutting board, so you loosen up the juice a little bit, and then squeeze the juice through a strainer into a large measuring cup for a total of 1 cup juice.

Next, use a medium large stainless steel mixing bowl to combine 6 whole large eggs and 2 separated egg yolks with the 1 cup of lemon juice, 1 1/3 cups sugar and 2 Tbs cornstarch and whisk it up.

At this point you'll need a double boiler to cook the egg and lemon mixture and a double boiler is nothing more than a deep pot with a couple inches of simmering water in the bottom that you can fit the bowl on top of without the bowl actually touching the water.

Adjust the heat to make sure it stays at a simmer, after you put the bowl on top, and you'll want to stir it quite regularly as it's cooking for the next 10 minutes or so because the outside edges will want to thicken up first.

After just about 10 minutes, when it seems pretty thick, whisk in 2 room temperature sticks of unsalted butter, a little bit at a time.

Once the butter has been incorporated, it's a good idea to use a spatula to push the lemon curd through a strainer into a plastic container before putting it into the fridge to set up.

Put it into the fridge without a lid on top, so that it cools down faster, and then once it has cooled down put the lid on to keep the top from drying out.

HINTS:

Serve with shortbread cookies and fresh berries or serve it in individual prebaked tart shells or even prebaked puff pastry shells.