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1. Whisk until frothy; 3 eggs, 3 egg yolks, sugar, and salt.
2. Whisk in Lemon Juice and Lemon Zest.
3. Set over pot you have boiling to make a double-boiler.
4. Whisk like a mad tornado for 15 minutes. The first 5 minutes it will be frothy, the next 5 it will start to come together and thicken, the last 5 it will all come together and gel. Don't stop whisking for a moment.
Take it off the heat.
Next get a fine sieve and press the curd through, this will separate out any of the eggs that didn't cooperate and became scrambled. You should only have at most a tsp.
Let the curd cool, cover with seran wrap and put in the fridge for a couple of hours to set.
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