Homemade Lemon Curd

In a medium mixing bowl, whisk eggs, freshly squeezed lemon juice and sugar until combined.

Place the bowl over a pot of simmering water. Throw in butter and whisk constantly until it has thickened. This will take about 10 minutes (on low-medium heat).

Cover the surface of the curd with cling film, let it cool down a bit before transferring to the fridge. Once chilled completely, pour/spoon into a glass jar and cover with a lid. Keep in the fridge.

Note: The curd will continue to thicken in the fridge, so once it has yogurt-like consistency remove it from the heat.