Yields: about 2 cups
Cook Time: 8 minutes
Prep Time: 5 minutes
Ready In: 13 minutes
1. In a medium bowl, whisk together the egg yolks, whole eggs, and sugar until blended. Whisk in the lemon juice. Pour the lemon mixture into a heavy, nonreactive saucepan, place over medium-low heat, and cook, stirring constantly with a heat-resistant spatula, until the mixture has thickened, about 8 minutes.
2. Switch to a whisk and whisk until smooth. Remove from the heat and strain through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
3 Refrigerate until cold, about 1 hour.