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GRATE the lemon to create the lemon zest and squeeze out all of the juice. ADD lemon zest, butter and sugar to the bowl. Place the small saucepan on medium-low heat, add a small layer of water into it.
Place the bowl on top of the saucepan. After a few minutes, the butter will be melted and you can slowly stir the butter, sugar and lemon zest until it becomes a smooth mixture.
STIR in the lemon juice and keep on mixing slowly. Do not whisk it too hard, it's not meant to become a fluffy mixture.
ADD the eggs and keep on mixing slowly until it has reached the desired thickness. This can take up to 15 minutes, but keep in mind not to whisk too hard!
REMOVE the mixture from the saucepan and let cool completely. In a sealed container it can be refrigerated for up to 3 weeks. Traditionally this lemon curd goes best with scones.