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In a bowl rub together sugar and lemon zest until the mixture is moist, grainy and yellow. Whisk in the eggs and the lemon juice.
Pour the mixture into a saucepan and cook over medium heat stirring consistently until sauce starts to thicken.
Remove from the heat and strain the curd. Let it cool for 10 minutes.
Add the cubed butter and use a blender or hand blender to whip the curd until it becomes homogenous and smooth. Pour into a jar and refrigerate for a couple of hours. The lemon curd will have a smooth thick consistency.
Variations
Experiment with different flavors and let your imagination run wild!
Lemon-Lime Twist: Add a splash of lime juice for a citrusy twist.
Berry Infusion: Swirl in some fresh pureed berries for a burst of fruity flavor.
Coconut Cream: Substitute coconut cream for butter for a dairy-free alternative with a tropical flair.