Ingredients

•	1/2 cup fresh lemon juice
•	2 teaspoons finely grated fresh lemon zest
•	1/2 cup sugar
•	3 large eggs
•	3/4 stick (6 tablespoons) unsalted butter, cut into bits

Preparation Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan.

Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

Suggestion: Put the eggs in a mixing bowl and placed all other ingredients in a pan to bring to the boil.

The butter melts in the hot lemon juice mixture.

While the liquid heats, I whisked the eggs.

When it came to the boil, pour it over the egg mixture, slowly, like making Italian Merinque (beating the eggs on low to prevent splashing).

It thickened slightly,then pour it back in the pan and cook it till a thick custard formed, stirring continuously, about 150 deg.

Because it boils before adding to eggs, it was not lumpy and did not need stirring for long before it was a rich, creamy curd.