Lemon Curd

6 large egg yolks
12 oz. (1 1/2 cups) lemon juice
6 large whole eggs
zest of 6 lemons
21 oz. (3 cups) granulated sugar
12 oz. (24 Tbs.) unsalted butter

In a 4-qt. heavy-bottomed stainless steel pot (or other non-reactive cookware), combine the eggs, yolks, and sugar. Whisk until fully integrated. Add the lemon juice and zest, whisking thoroughly. Remove the whisk and trade it in for a heat-resistant flexible spatula. Place the pot onto your heat source, with the heat turned down to medium low. Add the butter and stir continually until the butter melts. Turn your heat source down to low and continue to stir until the curd has thickened and begins to bubble ever-so-slightly. Remove from the heat and strain immediately. Cool to room temperature, stirring occasionally. Cover and place in the cooler overnight.

From Two Tarts Bakery