Easy Lemon Curd

In a medium saucepan, whisk the eggs until smooth. Then whisk in the sugar, lemon juice, and lemon zest.

Add medium heat and cook, stirring constantly and slowly with a spatula, for 2 to 3 minutes until the mixture starts to thicken into a yogurt-like consistency. This happens at a temperature between 160°F and 170°F: measure with a food thermometer for most accurate results! Avoid simmering or overcooking, which will result in a lumpy texture.

Immediately remove from the heat and whisk in the butter until the butter is melted.

Transfer the lemon curd to a container and press plastic wrap onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours. Store refrigerated for up to 1 month.