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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