Classic High-Protein Lemon Curd

1.In a medium heatproof bowl, whisk together the egg yolks, whole eggs, and granulated sugar until well combined and slightly pale.

2.Stir in the fresh lemon juice, lemon zest, and a pinch of salt.

3.Set the bowl over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Cook, whisking constantly, for 8-10 minutes, or until the mixture thickens enough to coat the back of a spoon.

4.Remove the bowl from the heat. Gradually whisk in the cold butter, one cube at a time, until fully melted and incorporated, creating a smooth and glossy curd.

5.In a small bowl, whisk the protein powder with 2 tablespoons of the warm lemon curd until smooth and lump-free. This tempering step prevents the protein powder from clumping when added to the main mixture.

6.Slowly whisk the tempered protein powder mixture into the main lemon curd until fully combined and smooth.

7.Strain the lemon curd through a fine-mesh sieve into a clean bowl or jar to remove any cooked egg bits or zest, ensuring a silky-smooth texture.

8.Cover the surface of the curd directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 2-3 hours, or until thoroughly chilled and set. The curd will thicken considerably as it cools.