In a medium bowl, whisk together egg yolks, sugar, lemon juice and zest. Transfer to medium saucepan. Over medium heat, gently whisk for 6 to 7 minutes, until curd begins to thicken. Whisk in butter and continue to cook until curd is thick and coats back of spoon, about 2 minutes.
Remove from heat and spread lemon curd through a fine mesh sieve to remove zest. Spoon curd into jar or bowl. Allow to cool. Place plastic wrap directly on surface and refrigerate until chilled and set, about 1 hour or until ready to serve.
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