Step 1

Wash, zest, and juice lemons. Separate 2 large eggs. Set yolks and two additional whole eggs aside. (You don't need the 2 separated egg whites for this recipe).

Step 2

Place room temperature butter and sugar in a mixing bowl and beat until light and fluffy.

Step 3

Add egg yolks and whole eggs and beat until throughly combined.

Step 4

Add lemon juice (use a strainer if you still have bits of seeds in the juice). Stir the mixture and then pour into a saucepan. Don’t worry if the mixture looks curdled after you add the lemon juice. It will smooth out once the butter melts.

Step 5

Heat the mixture over low heat, stirring constantly until it looks smooth and thickens up a bit. Increase heat to medium and keep stirring until the lemon curd reaches 170 F/76C. When it coats the back of a spoon and leaves a clear spot when you run your finger through the curd (see photos above), take it off the heat.

Step 6

Add the lemon zest and stir.

Step 7

Let the lemon curd cool for a few minutes, then pour into a sterilized jar or bowl. Cover with a lid or plastic wrap to prevent a skin from forming.

Step 8

Store in the fridge for up to a week.