Lemon Curd

Quick Summary: A rich and tangy spread made by cooking eggs, sugar, lemon juice, and butter until thick and creamy.

Source: Adapted half-batch

>> servings: 2
>> NOTE: The butter amount can be increased if a firmer consistency is desired.
 
Combine the @large eggs{2}, @large egg yolks{2}, @sugar{112.5%g}, and @lemon juice{67.5%mL} and cook, whisking constantly, over a #hot-water bath{} to 165°F/72°C until quite thick. Continue cooking for ~timer{3%minutes}.
 
Remove the #pot{} from the heat, whisk in the @butter{225%g} a few pieces at a time, and fold in the @finely grated lemon zest{1%tbsp}.
 
The curd is ready to serve at this point, or may be stored, wrapped tightly, under refrigeration for up to ~timer{2%days}.