Measure about 1 tablespoon of finely grated lemon zest.
After zesting the lemons, cut them in half and squeeze out the juice. Pour the juice through a fine-mesh strainer to remove seeds and larger pieces of pulp.
You need approximately ½ cup of fresh lemon juice for this recipe.
Freshly squeezed juice gives the best flavor. Bottled lemon juice can be used, but it usually does not have the same fresh citrus taste.
Combine the Eggs and Sugar
Place the three eggs, one egg yolk, and ¾ cup granulated sugar in a medium heatproof bowl.
Whisk the mixture until the eggs and sugar are well combined and the mixture looks smooth and slightly lighter.
There is no need to beat the eggs vigorously. You only need to mix them evenly.
Add the finely grated lemon zest and a pinch of salt.
The sugar helps balance the sharp flavor of the lemon. It also plays an important role in the final texture of the curd.
Add the Lemon Juice
Slowly pour the fresh lemon juice into the egg and sugar mixture while whisking.
Keep whisking until the juice is fully mixed into the eggs and sugar.
At this point, the mixture will be thin and pale yellow. This is normal. It will become thick during cooking
