Step 1

Zest about two lemons until you have 3 tablespoons of zest.

Step 2

Cut and juice the lemons until there is 1/3 cup of lemon juice - remove any seeds.

Step 3

Cut the butter into tablespoon pieces and place a fine mesh sieve on top of a bowl.

Step 4

Add the eggs, sugar, lemon juice and lemon zest to a medium saucepan over medium low to medium heat.

Step 5

Whisk constantly until the curd thickens considerably and it just starts to bubble, about 5 minutes.

Step 6

Transfer the curd to the fine mesh sieve and pass it through into the bowl using a rubber spatula or wooden spoon. Scrape the underside of the sieve to remove all curd.

Step 7

Adding one tablespoon of butter at a time, whisk it in completely to combine before adding the next tablespoon of butter.

Step 8

Cover the lemon curd with plastic wrap, placing the wrap directly onto the curd to prevent a skin from forming.

Step 9

Chill for 1-2 hours before using or eating. Re-whisk before using.