3 large eggs
⅔ cup sugar
2 teaspoons finely grated Meyer or regular lemon zest
½ cup fresh Meyer or regular lemon juice
2 tablespoons unsalted butter, cut into pieces
1½ cups chilled heavy cream
Flaky sea salt
- Cook eggs, sugar, and lemon juice in a medium saucepan over medium heat, whisking constantly, until thickened (mixture should coat a spoon), 8–10 minutes.
- Transfer mixture to a blender and blend on low speed, gradually adding butter, until mixture is smooth (you’re not trying to aerate the mixture, so keep blender on low speed). Transfer lemon curd to a medium bowl, cover, and chill at least 2 hours.
- Just before serving, whisk cream into lemon curd. Top with lemon zest and sea salt.