1 cup lemon juice, fresh
4 teaspoons lemon zest, finely grated
1 cup sugar
6 large eggs
12 tablespoons Plugra European-Style Butter, unsalted, cut into bits
1. Whisk together juice, zest, sugar and eggs in a 2-quart sauce pan.
2. Stir in butter and cook over low heat, stirring constantly, until curd thickens and the first bubble appears on the surface, about 6 to 10 minutes.
3. Remove from heat and cool or refrigerate.