80ml80g or (⅓ cup) freshly squeezed lemon juice, sieved
75g(⅓ cup) unsalted butter, at room temperature, cut into cubes
Put the lemon zest, sugar in medium heat proof bowl and mix. Add in the lemon juice and eggs and whisk to combine.
Place a saucepan -which is large enough to hold the heat proof bowl- over med-high heat, filled with 2 inches (5 cm) water. Once the water simmers, reduce the heat to medium heat,and put the bowl over the saucepan. Whisk continuously and gently for a creamy texture and even cooking.
When the mixture is thick-almost in 8-10 minutes, take it from the heat and add the butter and mix well.
Sieve the curd into a clean bowl. Immediately cover with plastic film by lightly pressing the lemon curd, so the plastic film can touch the curd when covered and prevent a skin forming on top. Store in the fridge. You can keep in the fridge up to a week.
The calorie information above is an estimate that is provided by an online nutrition calculator.