1 Cup Sugar
2 Tbsp Lemon Zest of 2-3 Lemons
6 Egg Yolks
1/2 Cup Lemon Juice
1/2 Cup Butter Unsalted, Cold
Separate the yolks from the whites. Place egg yolks into a pan and beat lightly with a wire whisk.
Whisk in the sugar and give it a good mix until lighter in color.
Zest the lemons. Add to sugar & egg mixture.
Juice the lemons until you have about half a cup of lemon juice. Strain out the seeds.
Stir lemon juice gradually into sugar & egg mixture.
Place the pan over a larger pan full of water to create a double boiler. Bring the water to a boil and stir mixture constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of wooden spoon.
Remove the pan from water pot, and add the cold, cubed butter and mix until melted.
Transfer the curd to a sealable container or bowl. If storing in a bowl make sure to cover the surface with plastic wrap to prevent a skin from forming.