Step 1

Separate the yolks from the whites. You can freeze the egg whites for later or make a Swiss meringue buttercream with them!

Step 2

Zest the lemons. If you have a food processor handy I like to pulse the lemon zest and sugar together to really extract all the oils from them but this step is not a must.

Step 3

Juice the lemons until you have about half a cup of lemon juice. Don't forget to strain out the seeds.

Step 4

Strain egg yolks into a pot and beat lightly with a wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Stir in lemon juice gradually.

Step 5

Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of wooden spoon.

Step 6

Remove pot from heat, then add the cold, cubed butter and mix until melted.

Step 7

This is optional but I like to strain the final mixture to remove any bits of zest, etc. The final curd will be SILKY SMOOTH and amazing.

Step 8

Transfer the curd to a sealable container or bowl. If string in a bowl make sure to cover the surface with plastic wrap to prevent a skin from forming.