Deliciously Zesty Lemon Curd

In a medium saucepan, whisk together the fresh lemon juice, grated lemon zest, and sugar.
Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture becomes warm.
2️⃣ Temper the Eggs:

In a separate bowl, whisk the eggs until well beaten.
Gradually add a small amount of the warm lemon mixture into the eggs, whisking constantly to temper them. This prevents the eggs from scrambling.
Slowly pour the egg mixture back into the saucepan with the remaining lemon mixture, whisking constantly.
3️⃣ Cook the Lemon Curd:

Continue to cook the mixture over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes. Do not let the mixture boil.
4️⃣ Add Butter and Finish:

Once thickened, remove the saucepan from the heat.
Stir in the butter, a few pieces at a time, until fully incorporated. Add a pinch of salt to balance the sweetness and acidity.
5️⃣ Strain (Optional):

For an ultra-smooth texture, strain the lemon curd through a fine-mesh sieve to remove any zest or cooked egg bits.
6️⃣ Cool and Serve:

Allow the lemon curd to cool to room temperature before transferring it to a jar or airtight container.
Refrigerate for at least 2 hours to set fully.
Serving and Storage Tips: