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1
Dissolve gelatin (if using) Pour water into a small bowl, then sprinkle with gelatin; let stand until gelatin has softened and all water is absorbed, about 5 minutes.
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2
Cook curd In a small, heavy-bottom saucepan, whisk together eggs and yolks.
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3
Add sugar and lemon zest and juice.
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4
Cook over medium-low heat, whisking constantly, until thick enough to coat the back of a wooden spoon (it should hold a line drawn by your finger), 8 to 10 minutes.
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5
Thicken curd Remove pan from heat and add the gelatin mixture (if using), stirring until dissolved.
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6
Stir for a few minutes to cool slightly.
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7
Stir in butter a few pieces at a time, stirring until smooth after each addition.
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8
Strain and chill Strain through a fine sieve into a bowl (to remove any undissolved bits of gelatin and egg), pressing with a flexible spatula to remove as much curd as possible.
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9
Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until set, at least 2 hours (or up to overnight).
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10
Whisk until smooth before using.
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11
Lemons should feel heavy for their size, with thin smooth skins.
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12
Those with thick, bumpy skins are usually less juicy.
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13
Before juicing a lemon, roll it on a countertop to soften the membranes slightly before cutting and juicing; this helps it to release more juice.
