Perfect Lemon Curd
Classic lemon curd that's wonderfully tart, sweet, and smooth. Delicious spread on scones or used to fill cakes and tarts. 
fresh lemon juice
¾
cup
white sugar
¾
cup
unsalted butter, cubed
½
cup
eggs
3
large
grated lemon zest
1
tablespoon
 Gather all ingredients.
  Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan.
  Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.
  Remove saucepan from the heat; transfer curd into a large bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator.
  Serve and enjoy!
