This is a simple and foolproof recipe for the creamiest, lemoniest curd you’ll ever taste. It makes more than you will need for the Bombolini with Berry Marmellata, Lemon Curd, and Vanilla Gelato (page 293), but you can use the leftovers in countless ways: serve it atop Greek Yogurt Gelato (page 313) or as a dessert sauce for Cannoli di Gelato (page 287), or do the English thing and spoon it onto warm scones.

　　

Ingredients

makes about 2 cups

　　Grated zest of 4 lemons

　　1 cup strained fresh lemon juice (about 4 lemons)

　　3/4 cup sugar

　　3 extra-large eggs

　　3 extra-large egg yolks

　　1/2 cup (1 stick) unsalted butter, at room temperature

　　

Step 1

Set a stainless steel bowl over a pot of water or fill the bottom of a double boiler with water, making sure the water doesn’t touch the top vessel, and bring the water to a simmer over medium heat. Fill a large bowl with ice water and set a smaller bowl inside. Set a fine-mesh strainer into the smaller bowl.

　　

Step 2

Combine the lemon zest, lemon juice, sugar, eggs, and egg yolks in the stainless steel bowl or the top of the double boiler and whisk to combine the ingredients and break up the egg yolks. Place over the simmering water and cook, stirring occasionally with the whisk, until the lemon curd is thick and gelatinous, about 6 minutes, occasionally scraping down the sides of the bowl with a rubber spatula. Remove the lemon curd from the heat, and drop the butter in a few tablespoons at a time, stirring so it melts into the curd. Pour the curd through the strainer into the bowl set over the ice water. Cover the lemon curd with plastic wrap, pressing the plastic down onto the curd to prevent a skin from forming and cool to room temperature. Transfer the lemon curd to an airtight container and place it in the refrigerator to chill for at least 30 minutes and up to three days.

　　The Mozza Cookbook