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1
Using a small grater, remove the thin outer zest (the yellow part) from the lemons. Be careful to avoid the pith (the white part under the zest) because it has a bitter taste to it. Set the zest aside.
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2
Next, cut each lemon in half. Remove the seeds that are on top of each half. Squeeze the juice from each lemon. Set juice aside.
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3
Add the eggs to a medium size bowl. If possible, remove the small white part by the yolk (this white rope-like strand is called the chalaza; the fresher an egg is, the more prominent the chalaza generally is). Set the eggs aside.
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4
Fill a double boiler with water and bring it to a boil. Add the butter to the top of the double boiler. Then add the lemon juice, zest, and sugar. Whisk the ingredients together.
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5
Add the eggs just a little at a time. Stir the mixture each time after adding a little bit of the egg. Constantly stir so that the mixture is smooth and the eggs don't curdle.
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6
After all of the egg is poured in the mixture, continue stirring over the heat until the eggs are fully cooked. Continue to cook until the mixture thickens to the consistency of yogurt or sour cream.
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7
Pour the lemon curd into jars and store in the refrigerator. It should last for 7 to 10 days in the refrigerator.
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8
Serve on toast, scones, over ice cream, on cookies, in tarts, or as a pie filling.
