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1. In a small saucepan over medium heat*, melt the butter with lemon juice, concentrated lemon juice (optional, but I find it gives it more of a lemon zing that I prefer), and lemon zest.
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2. While the butter is melting and the juices are coming together, whisk together the eggs and sugars in a small bowl .
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3. By now the butter should have melted so lower the heat on the stove to low. Now we are going to temper the eggs so that they don't cook when we add them to the hot mixture. Take a ladle of the butter/lemon juice and add it into the egg/sugar mixture, whisking as you add. Then add another ladle of hot mixture, also whisking that into the egg mixture until combined. Then take the egg mixture and add it back into the pot.
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4. Continue to cook and whisk over low heat for about 3-5 minutes until the sauce has thickened and can coat the back of your spatula or spoon (*you should be able to run your finger on the back of the spatula/spoon and have it leave the clean line without the sauce running).
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5. Now your lemon curd is finished, however it is not ready to eat. Pour the hot mixture into a bowl through a sieve (fine mesh strainer/cheesecloth) to remove zest and any curdling that may have occurred).
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6. Once strained, pour the mixture into your favorite glass/stone dish, place in refrigerator for about 2 hours minimum. Sauce will have set and cooled enough to use.
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Enjoy on your favorite cupcake, pudding, granola, or alone.
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This is good for 3 days in your refrigerator, but I doubt it will last that long.
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Quick Tips:
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*You can also use a double boiler (non-reactive glass or metal bowl over low water on low-medium heat).
