Lemon Curd

how to make

In a medium saucepan, whisk the eggs.

Add sugar, lemon juice and lemon zest and whisk until well combined.

Cook it over medium low heat, whisking constantly, 8-10 minutes.

It should leave a trail if you run a finger on back of spoon dipped in curd. Or it reaches 170°F (75°C).

Run the curd through a sieve and then cover to cool.

Stir in butter and mix until all the butter is incorporated.

Refrigerate the curd in an airtight container.

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