Ingredients

• 1 1/2 cups freshly squeezed lemon juice
• 6 eggs, beaten
• 1 cup unsalted butter, softened
• 1 cup white sugar
• 1/4 cup freshly grated lemon zest

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Instructions

1. Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.
2. Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.