• Cut one stick of butter into 16 pieces; set aside

  Juice lemons and strain in a fine mesh strainer to remove any seeds or pulp

  Separate two eggs; reserve yolks and set aside
  1 stick unsalted butter (8 tablespoons), 2 large egg yolks
• In a saucepan on low heat, add lemon juice, sugar, whole eggs and egg yolks; whisk together blended well. Strain through a finely meshed strainer, transfer the mixture back to the saucepan, and continue to cook 8-9 minutes, whisking constantly until mixture begins to thicken (about 8-9 minutes)
  1 cup fresh squeezed lemon juice, 2 whole large eggs, 1 cup granulated sugar, 2 large egg yolks
• Remove from heat, add butter and continue to whisk off heat until butter is melted; taste for a hint of salt. If you want to add a little salt, just add a pinch of salt now.
  1 stick unsalted butter (8 tablespoons), add a pinch of salt if you like
• Strain again through a finely meshed strainer. Transfer the mixture to a glass bowl or jar; place plastic wrap on the surface of the curd, refrigerate for 20-30 minutes (minimum) if you're using the lemon curd for a cake or cookies. Curd will thicken upon refrigeration. I recommend refrigerating for 1 hour for best results.

  If you're using it right now, or soon, for a sauce for something like fish or chicken, you don't need to refrigerate it; just drizzle it over your entree. If you want it thinner, add a little warm water and stir.

Thickening Slurry (optional)

• In a small mixing bowl, combine water and cornstarch until smooth; add to curd in a saucepan on medium-high heat; stir constantly until mixture thickens; transfer to glass jar or glass bowl, cover with plastic wrap and refrigerate for at least 30 minutes; garnish with lemon zest (optional)
  2 tablespooons cool water, 2 teaspoons cornstarch, lemon zest (optional) as garnish