I adapted this from Nigella Lawson’s recipe for lime curd in her beautiful book “How to Be a Domestic Goddess,” which has been a staple in my kitchen for the past several years.
6 tablespoons butter
½ cup lemon juice
½ cup sugar
Zest of one lemon
Melt the butter over medium-low heat. In a separate dish, whisk together the eggs, sugar, lemon juice and zest. Before pouring the egg mixture into the butter, ensure the butter is not scalding hot or you’ll scramble the eggs. Pour the egg mixture in and whisk over medium-low heat until it forms a custard. It should begin to thicken within five minutes. If not, increase the heat slightly. As soon as your custard has formed, remove from heat and continue whisking for a minute so that the residual heat from the pan doesn’t overcook the curd.
Cool in a glass bowl with plastic wrap covering the surface of the curd to prevent a skin from forming.