Instructions

1. Place the granulated sugar and lemon zest in a heavy bottom saucepan and use your fingers to rub the zest into the sugar until it’s fragrant and incorporated.
2. Juice the lemons into a bowl and measure out 1/2 cup of juice. Pour the juice through a mesh sieve (to make sure you don’t get any seeds!) into the pot. Stir to combine.
3. Add the eggs and egg yolk to the pot and whisk until smooth and incorporated.
4. Place the pot over low medium heat and cook, stirring constantly with a rubber spatula (if you don’t keep stirring the eggs can scramble!) until the mixture has thickened enough to coat the back of the rubber spatula, 5 to 8 minutes.
5. Remove immediately from the heat and add the butter pieces. Stir until the butter has fully melted into the curd.
6. Pour the curd through a fine mesh sieve to strain out any zest or eggy parts and transfer to an airtight container. Allow to cool to room temperature before transferring to the fridge! Curd keeps well in the fridge for up to 10 days!