INGREDIENTS:
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
INSTRUCTIONS
Whisk together eggs, yolks, sugar, lemon juice, juice, and salt.
Adduce 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.
ENJOY !