Crack <quantity>4</quantity> eggs directly into a double-bottomed saucepan. Add <quantity>180<unit>g</unit></quantity> of sugar

Add the zest of <quantity>2</quantity> lemons

Squeeze and juice <quantity>3</quantity> lemons

Add the lemon juice to the saucepan and whisk to combine

Cook over low heat, stirring constantly, until thick

Add <quantity>80<unit>g</unit></quantity> of cold diced butter. Stir until the butter is completely melted and incorporated

Transfer to a bowl and cover with plastic in contact with the surface to prevent forming a skin

Place the curd in the refrigerator for at least 2h until set. The lemon curd is ready

Enjoy!