A silky, tangy-sweet lemon curd perfect for spreading on toast, filling cakes, or dolloping on scones.

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In a heatproof bowl, whisk together lemon juice, zest, sugar, and eggs until smooth.
Set the bowl over a pan of simmering water (double boiler setup), ensuring the bottom doesn’t touch the water.
Cook gently, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8–10 minutes, reaches ≈170 °F/77 °C).
Remove from heat and stir in butter pieces until fully melted and incorporated.
Strain the curd through a fine‑mesh sieve into a clean bowl to remove zest bits if desired.
Let cool slightly, then transfer to a jar or container. Cover the surface with plastic wrap to prevent a skin from forming.
Chill in the refrigerator. It will continue to thicken as it cools.