zest of 2 lemons
1 cup sugar
juice of 4 lemons
4 eggs, at room temperature
2 Tbsp. butter, at room temperature, cut into pieces
» In a medium bowl, mix zest and sugar, then add juice and mix well.
» In another bowl, beat eggs using a fork, then add the beaten eggs to the lemon mixture. Set aside for 30 minutes.
» Strain the mixture through a sieve to remove the zest, then pour it into the saucepan. Add butter, one piece at a time, and cook on medium heat, stirring constantly with a wooden spatula until the mixture is creamy and thick.
» Put the finished lemon curd into jars and refrigerate.