Lemon Curd with Poppy Seeds
Makes about 1 ½ cups
½ cup lemon juice (from about 2 ½ lemons)
1 cup plus 1 tablespoon sugar
3 egg yolks
3 whole eggs
6 tablespoons unsalted butter, chopped into pieces
¼ teaspoon grated lemon zest
2 teaspoons poppy seeds
1. In a double boiler or a stainless steel medium bowl set on top of a medium heavy-bottomed pot with 2 inches of simmering water, combine the lemon juice, sugar, egg yolks, eggs, and salt. Stir constantly, with a whisk, making sure to scrape the bottom and sides, while the liquid thickens and coats the back of a wooden spoon, about 12 to 14 minutes.
2. Remove from heat and whisk in butter until dissolved. Strain the curd through a fine-mesh sieve. Whisk in lemon zest. Press plastic wrap directly onto surface of curd and chill completely. Stir in the poppy seeds when cold.