Instructions

1. Squeeze the lemons, you will need 1/2 cup of fresh lemon juice.  Then use a Microplane or a grater to get 2 teaspoons of lemon zest from the skin of the lemons.
2. Pour the sugar into a small bowl and add the lemon zest.
3. Whisk the sugar together with the lemon zest to flavor the sugar.
4. Separate four eggs, the lemon curd will only use the yolks.
5. Whisk the egg yolks until they are completely mixed.
6. Pour the lemon juice and the lemon zest sugar into a medium pan. Whisk together until the sugar has dissolved.
7. Whisk together until the sugar has dissolved.
8. Pour in the egg yolks and whisk together.
9. Place the pan on the stove on medium heat and stir the lemon mixture continuously.
10. Continue to cook the lemon curd mixture, stirring continuously, until it reaches 165-170 degrees.  It will begin to thicken as it cooks.
11. When the lemon curd mixture thickens as is at least 165 degrees, take the pan off the heat and add the cubed butter.
12. Stir the butter mixture into the lemon curd until the butter has completely melted and the mixture is thoroughly combined.
13. Allow the lemon curd mixture to cool. It will continue to thicken as it cools.
14. Store the Lemon Curd in an air-tight container.  It will last in the refrigerator for over a week.  If you want to keep it longer, you should freeze it