Separate yolks, and place whole eggs and yolks into a bowl.
Using a mixer of your choice, beat sugar and butter till fluffy (2-3 minutes).
Add eggs (slowly) and beat for an additional 1-2 minutes.
Mix in lemon juice until combined.
Pour into heavy bottomed saucepan and cook over low heat until mixture is smooth.
At this point increase heat to medium and cook until thickened (about 15 minutes).
DO NOT boil, and stir constantly while cooking.
Once you can leave a path along the back of the spoon, the mixture is done.
Remove from heat and stir in zest.
Place in a bowl and cover with plastic wrap.
Be sure the wrap is touching the surface of the curd to avoid "skinning" while cooling.
When cool, place in a sealed container until ready to use.
It will keep for 1-2 weeks in the fridge.
You can also freeze for later use.
This recipe makes 1 ½ cups of lemon curd.This recipe was adapted fromfine Cooking.
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