Step 1

Cook Eggs: Add the eggs and sugar to a medium saucepan. Over medium heat, whisk until fully combined and smooth.

Step 2

Add Lemon: While whisking add the lemon juice, lemon zest and pinch of salt. Continue whisking until well incorporated.

Step 3

Add Butter: Add the butter cubes to the saucepan. Continue whisking until mixture thickens and coats the back of a spoon, about 10 minutes. It should have the consistency of pudding.

Step 4

Strain & Rest: Remove the saucepan from heat. Strain the lemon curd through a sieve into a bowl. Use a spatula to make things easier. Let the lemon curd rest for 15 minutes at room temperature. It will continue to thicken as it cools.

Step 5

Store: Transfer to jars or airtight containers and store in the fridge for up to 2 weeks or freeze for up to a year.