- In a large bowl, beat the butter and sugar with an electric mixer until pale and fluffy.
- Slowly add the eggs one at a time and beat.
- Mix in the lemon juice and add the lemon zest. The mixture will look curdled, but it will smooth out as it cooks.
- In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. The curdled appearance disappears as the butter in the mixture melts.
- Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 10 to 15 minutes. It should coat the back of a spoon and leave a path when you draw your finger through it. Don't let the mixture boil.
- Remove the curd from the heat and transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
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