6 large eggs
¾ cup sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
¾ cup freshly squeezed lemon juice (from about 4 lemons)
8 tablespoons (1 stick) butter, cut into small pieces
Place a wire mesh strainer over a medium bowl and set near stovetop. In a medium saucepan, whisk together eggs, sugar, zest and juice. Add the butter. Place saucepan over medium heat. Stir constantly, using a heatproof spatula. Continue cooking about 6-8 minutes, until curd is thickened.
Immediately pour curd into strainer and press through to remove any cooked eggs or lumps. Place a piece of plastic wrap directly onto the curd and refrigerate for at least two hours. Transfer to an airtight container.
The curd will keep refrigerated for up to one week.