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In a medium sauce pan, bring zest, juice, and sugar to a boil over medium heat
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Add in the butter, and whisk until melted
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In a medium bowl, whisk together your eggs. Slowly drizzle in a ladle-full of the hot lemon mixture while whisking to temper the eggs
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Pour the entire egg mixture into the pot, and whisk constantly until curd has thickened- about 6-10 minutes.
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Remove from heat immediately, and transfer to your heat-proof, air-tight container to cool.