Step 1

Bring 1-inch of water to a boil in a large pot.

Step 2

Whisk together eggs, egg yolks, lemon juice, salt, and sugar in a large stainless steel bowl, or double boiler.

Step 3

Place over boiling water and cook, stirring occasionally until mixture thicken and coats the back of a spoon.

Step 4

Remove from heat and whisk in butter, whisking until thoroughly melted and mixture is smooth.

Step 5

Pour lemon curd into a sealed container and place in the refrigerator until thoroughly chilled.

Step 6

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silpat liner.

Step 7

Bake for 15 minutes, until puffed and golden brown.

Step 8

Place on a wire cooling rack and allow to cool completely before filling.

Step 9

Cut out the centers to make shells hollow, and dust with sifted powdered sugar.

Step 10

Fill with lemon curd and serve.