° 1 large egg, plus 3 large egg yolks
° 1/2 cup sugar
° 1 1/2 teaspoons of finely grated lemon peel
° 1/4 cup plus two tablespoons of fresh lemon juice (from 2 lemons)
° Pinch of salt
° 2 ounces (4 tablespoons) unsalted butter, cut into chunks
Whisk together eggs, yolks, sugar, lemon juice, juice, and salt. Addduce to a boil on low heat in a medium sauce pan on medium heat, beat constantly. Cooking until thicken , 5 to 6 min . Line through a fine sieve to a bowl. Whisking butter. Pressure the plastic wrap directly onto the surface of the lemon curd, then place it in the fridge to cool for at least an hour or even overnight.